Yeah! It’s the weekend which means two days of bumming about the house and the pool, doing absolutely nothing! It’s the perfect time to catch up on some sewing and beading. Actually, I’ve been trying to make bread and more importantly I’ve been trying to make a sourdough starter which is giving me a right headache! I’ve tried so many different recipes, exchanged with experts on IG but so far I’ve haven’t managed to keep it alive for more than 4 days. I definitely won’t be giving up and hopefully, soon I’ll post something made with my own bread!
Anyway, Fridays also mean a break from preparing lunch boxes! I must admit I sometimes run out of ideas. Pasta salad is generally a great hit, easy to make, keeps well and never tastes the same! Tuna today, chicken or prawns tomorrow, crunchy raw vegetables, oven-roasted butternut, zucchini, eggplant, feta, mozzarella, pesto, balsamic vinaigrette, the choice is entirely yours.
At first, I wasn’t going to write a post about pasta salad. Come on! It’s not rocket science. Then I searched on Google and found that most pasta salads use mayonnaise which, in my opinion, makes the salad very heavy. French pasta salads on the other hand, tend to use vinaigrette which is what we are used to in this house. So yes, it’s not complicated to make pasta salad, BUT overcook the pasta, don’t drain it well, forget to season it enough and you end up with a unappetizing, bland mush.
I’d really like to hear about your favourite pasta salad? Do you have a favourite family recipe? A favourite pasta shape?
This pasta salad is crunchy, colourful, healthy, light and perfect for a spring picnic! Go on! Try it and tell me what you think!
Crunchy Tuna Pasta Salad
- 1 1/2 cup of cooked and cooled pasta (preferably al dente)
- 1 can of tuna in brine, flaked
- 1 medium green capsicum, chopped
- 4-5 spring onions, chopped
- 10 cherry tomatoes, quartered
- 1/2 cup of sweetcorn
- 4-5 marinated artichoke hearts, chopped
- 10 black olives, chopped
- Some chopped basil leaves
- 1 heaped tsp of Dijon mustard
- 1 tbsp cider vinegar
- 3 tbsp extra virgin olive oil
- small dash of balsamic vinegar
- Salt & pepper
- In a large bowl, combine the drained and cooled pasta with the chopped vegetables.
- Add the tuna flakes.
- In a jar, combine all vinaigrette ingredients. Shake well.
- Pour over salad and toss to coat. Add basil leaves and season if necessary.
This salads keeps well in the fridge for 2 days. I prefer my pasta salad with a higher ratio of vegetables to pasta but please feel free to modify the pasta quantity if you wish.