There are lots of tangy flavours and fresh rocket in this Italian tuna pasta salad. Fun changes were made to an old recipe. It's great for a light lunch or as a side dish.
– 8 ounces farfalle pasta– 3 ounces arugula, roughly chopped– 8 ounces tuna packed in oil, drained– 15 ounce can cannellini beans, rinsed and drained– ½ cup roasted red bell peppers, diced– ½ cup kalamata olives, diced– 2 stalks celery, diced– ¼ cup red onion, diced– 2 tablespoons olive oil– 2 tablespoons red wine vinegar– salt and pepper to taste
Ingredient
Direction
1
Boil some salty water in a pot. Keep cooking the farfalle until it's just al dente. Rinse with cold water and drain. Set away.
2
Put the cannellini beans, red pepper, olives, celery, red onion and rocket in a big bowl. When the pasta is cool, add it and gently toss it in.
3
Toss the salad after adding the olive oil and vinegar. Add salt and pepper to taste if you think it needs it. Serve right away.