Penne niçoise salad

By Hope Malau
07 February 2016

Turn your favourite healthy salad into a hearty meal

Serves 4-6 Preparation: 10 min Cooking: 15 min

  • 200 g wholewheat penne pasta
  • 200 g green beans, trimmed
  • 2 x 185 g cans tuna chunks, drained
  • head lettuce, sliced
  • 1 yellow pepper, diced
  • 200 g cherry tomatoes, quartered
  • 8 pitted black olives
  • 1 red onion, thinly sliced
  • 4 boiled eggs, halved

DRESSING

  • 60 ml (¼ c) lemon juice
  • 15 ml (1 T) Dijon mustard
  • 2 garlic cloves, minced
  • 60 ml (¼ c) olive oil
  • handful mint, chopped
  • freshly ground pepper

1 Cook the pasta according to the packet instructions, adding the green beans to the pot for the last 3 minutes of cooking time.

2 Place the tuna, lettuce, yellow pepper, tomatoes, olives and onion in a wide bowl.

3 Dressing Whisk all the ingredients together and season with pepper.

4 Drain the pasta and beans and add to the tuna mixture. Pour over the dressing and toss gently through the mixture.

5 Garnish each serving with a boiled egg and serve immediately.

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