This pasta salad is one of my favourite packed lunches. It’s excellent to take with you to work and to the beach in summer, and also makes for a good picnic. It is quick and easy, and can be whipped up in 15 minutes on short notice, because you probably have most of the ingredients at home. If not, you can be creative – add sweetcorn instead of the sun-blushed tomatoes, or replace the fresh basil with dried mint and/or oregano. You can even try this with shrimp, instead of the tuna.
This time I decided to use white pasta, just for a change. I used rice penne by Schar. This pasta is OK and has a nice texture, but I ended up wishing I had used a brown version. The nice thing about this kind of pasta is that it doesn’t get covered in a layer of starch when you boil it so it’s perfect for pasta salad.
Ingredients (2 portions):
- 150g gluten-free pasta
- some green olives (chopped)
- some sundried tomatoes (chopped)
- 1 small onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 large tin of tuna
- 3 tablespoons chilli-olive oil
- some fresh basil
- sea salt and black pepper
- 2 heaped tablespoons yoghurt-based salad dressing (Any salad dressing will do, but I usually prefer honey and mustard)
- Boil the pasta in the ordinary way, drain and leave to cool.
- Combine the olives, sundried tomatoes, garlic, onion, and tuna, and mix in the pasta.
- Add the salt, pepper, oil and salad dressing, and mix well.
- Finally, mix in some fresh basil leaves.