Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 500 g pasta (Spirelli)
- Salt water
- 2 tablespoon oil (sunflower oil)
- 400 g mayonnaise
- 0.5 ½ glass beetroot (approx. 330 ml)
- 2 cans tuna in its own juice (195 g each)
- 250 g feta cheese
- 1 small Can (s) peas, drained
- 60 ml apple juice
- 2 tablespoon vinegar
- salt and pepper
- some nasturtiums to garnish
- kl. Glass capers, possibly
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente. Rinse with cold water, pour some sunflower oil over it, allow to cool.
- Transfer to a large bowl and sprinkle the mayonnaise on top. Chop the beetroot and add with the juice. Dice the feta cheese, add the peas and mix everything carefully. For caper lovers, these can also be added. Season to taste with pepper, salt, apple juice and vinegar.
- If there is enough time, let it steep in the refrigerator for about 1 hour, then season again. Our vegetarian daughter thinks this is very tasty even without the tuna and the color is thrilling!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below