Pasta and noodles
ChefMona Qasim
Pasta and Tuna Salad
A colorful, vegetable-rich pasta and tuna salad that works as a light, balanced meal. Garlic and fresh basil add a distinctive flavor. Serve immediately.
Pasta and tuna salad — a complete, nutritious meal
Ingredients
Start here, then move straight into the method.
- 1 pack pasta (colored or plain), as desired
- 1 large can tuna
- Half a kilo cherry tomatoes
- Half a bunch parsley
- Half a bunch green onions
- 1 brown onion (medium)
- A few basil leaves
- 1 red bell pepper
- 1 green bell pepper
- Half a cup corn
- 3 cloves garlic, crushed finely
- 5 tablespoons olive oil
- 1 teaspoon ground black pepper
- 1 teaspoon hot chili powder
- Salt to taste
- For more pasta recipes from Mona see Spaghetti with Red Sauce
- To make Tuna and Chickpea Salad click the link
Method
Follow the cooking sequence without leaving the page.
- Boil the pasta until cooked, then drain it.
- Set it aside after tossing with a drizzle of oil so the pieces do not stick together.
- Chop all the vegetables that need slicing or dicing, then add the basil with the garlic and oil and mix.
- Add them to the pasta along with the corn, salt, spices, chili pepper, and tuna, and mix.
- Serve the pasta and tuna salad immediately.
- To make the tuna and chickpea salad, try the tuna and chickpea salad.
Recipe tags
Pasta and noodlesLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Spaghetti with Red Sauce
- Tuna and Chickpea Salad
