Summary

Ingredients

• 250 g Farfalle
• 80 g peas
• 6 surimi sticks, cut into pieces approx. 10 mm long
• 1 red pepper (s), cut into small cubes
• 1 medium onion (s), cut into small cubes
• 1 can tuna in oil, approx. 00 g drained weight
• 4 tablespoon mayonnaise
• some olives, cut into pieces to taste
• salt and pepper

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Instructions

1. Fry the onion and bell pepper in a little oil from the tuna and cook the noodles al dente. About 3 minutes before the pasta is ready, add the peas to the boiling water. Drain the pasta and peas, rinse so that the pasta does not continue to cook and let everything cool down well.
2. Mix all ingredients together and season with salt and pepper. The salad should now sit well in the refrigerator for a few hours. Then season the salad again, season again if necessary and serve.