Tuna Pasta Salad

Well, the temperature has already hit the 30°C mark (that's 86°F) and it's only the middle of May. Time for some dinner salads and al fresco dining!

Ingredients:

2 cups penne pasta

2 - 170 g net/120 g drained canned albacore solid white tuna (about 8.5 oz)

1 cup diced tomatoes

2 tbsps fresh chopped parsley

1/2 English cucumber, diced

1 sweet red bell pepper, diced

1/2 cup diced feta

2 handfuls mixed greens

4 hardboiled eggs, halved

black olives

Dressing:

1/4 cup light olive oil

1/4 tsp lemon zest

juice of 1/2 a lemon

2 tbsps white wine vinegar

1/2 tsp dijon mustard

1/2 tsp honey

1/2 tsp garlic powder

salt and pepper or Mrs Dash table blend to taste

First of all I have to say, this is my earliest harvest of parsley ever. I picked this Italian parsley on May 12th!! Ok, back to the recipe.

Start by cooking the penne. Once cooked, drain and rinse in cold water and set aside. Prepare the hard boiled eggs and cut all the veggies. Drain the water from the tuna then break into chunks and drain in a colander.

That's most of the work! Just need to shake up the dressing and toss everything together.

Plate with eggs and black olives and you're done!

Ready for al fresco dining!

Serves 4

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