Tuna pasta salad

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Tuna pasta salad
  • 350 gram bow-tie pasta
  • 1 1/2 cup frozen peas
  • 4 eggs, at room temperature
  • 425 gram can tuna in olive oil, drained
  • 250 gram cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 80 gram baby spinach and rocket leaf mix
  • 150 gram fetta, crumbled
  • 1/4 cup bought honey and mustard dressing


Tuna pasta salad
  • 1
    Cook pasta in a large saucepan of boiling salted water for 7-8 minutes. Add peas; cook for 1-2 minutes more or until tender. Drain. Refresh under cold running water. Transfer to a large bowl.
  • 2
    Meanwhile, place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre yolks). Boil, without stirring, for 3 minutes; drain. Refresh under cold water; peel, then cut in half, lengthwise.
  • 3
    Add tuna, tomato, olives, leaf mix, fetta, egg and dressing to pasta mixture in bowl. Toss gently to combine. Season. Serve.


Use any small pasta shape.

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