Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 150 g pasta, fusilli or spirelli
- 4 spring onion (s)
- 6 tomato (s), sun-dried, in oil
- 100 g olives, mixed, without stone
- 300 g corn, canned
- 1 can tuna, in water
- 100 ml tomato (s), mashed
- 2 tablespoon olive oil
- 1 tablespoon oil from the tomatoes
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon ½ powdered sugar
- Basil, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente, drain and rinse. Drain well and transfer to a large bowl. Chop the spring onions, sun-dried tomatoes and olives and add them. Add the drained corn and tuna and mix everything carefully.
- For the dressing, beat the pureed tomatoes with the olive oil and oil from the tomatoes, balsamic vinegar, powdered sugar and the torn basil with a hand blender. Season to taste with pepper and salt.
- Pour the dressing over the salad ingredients and mix everything carefully. Garnish with a few leaves of basil.
- Variation: replace the tuna with cheese cubes, then the salad is vegetarian.
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