Summary

Ingredients

• 500 g Farfalle, (butterfly noodles or similar)
• 250 g cocktail tomatoes, quartered
• 1 small Glass artichoke hearts
• 1 can tuna, in its own juice

For the dressing:

• 200 g crème fraîche with herbs
• 1 teaspoon mustard, Dijon
• 1 tablespoon oil
• 1 tablespoon vinegar, (white wine vinegar)
• 0.5 ½ glass capers
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Mix in a spicy salad sauce from the ingredients for the dressing and mix in the al dente cooked farfalle, the drained tuna, the artichoke hearts and tomatoes.