Sunday, 20 February 2011

pasta salad

(Serves two)

  • 1 cup cooked pasta
  • 125g tinned corn, drained
  • 60g frozen beans, thawed
  • 1/4 red capsicum, cut into small pieces
  • 1/2 cup cherry tomatoes, quartered
  • 95g tuna in spring water, drained
  • 20g pitted kalamata olives, quartered
  • 1 heaped teaspoon of dijon mustard
  • 2 dessert spoons of low-fat mayonnaise


Place all ingredients in a bowl, toss to combine.
Mix the dressing ingredients in a small bowl then stir through salad.

This salad is a great way to make use of left-over pasta and should keep for a couple of days in the fridge.

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