About this recipe:For the best flavour, add the vinaigrette to the pasta while still hot, then serve warm. However, you can also prepare the salad ahead to serve cold, if you have time.
250g dried pasta
3 tbsp vinaigrette
200g can tuna
3 tbsp stoned olives
1 large carrot
100g cooked green beans
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Method Prep:10min › Cook:10min › Ready in:20min
Boil 1 egg for 10 minutes. Drain and cool in cold water, then peel and quarter. Meanwhile, cook 250g dried pasta, such as conchiglie, in salted boiling water for 10 minutes, or according to the pack instructions. Drain, put into a large bowl and toss with 3 tbsp vinaigrette. Season. Drain and flake a 200g can tuna. Chop 3 tbsp stoned olives. Add to the pasta with 1 large carrot, grated, and 100g cooked green beans. Toss, then garnish with the egg.
If you have time to spare, leave the salad to cool, then chill in the fridge for up to 4 hours before serving.