Summary

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

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Instructions

1. 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.
2. 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.
3. Pour the dressing over the salad ingredients and mix everything carefully. Garnish with a few leaves of basil.
4. Variation: replace the tuna with cheese cubes, then the salad is vegetarian.