RECIPES

Pasta shell salad with tuna and peppers

Return recipes

Pasta shell salad with tuna and peppers recipe

Preparation:

  1. Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.
  2. Transfer to a bowl.
  3. Mix the pepper, spring onions, tuna chunks and fennel shavings with the Extra Virgin Olive Oil from Spain.
  4. Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning.
  5. Mix well, then pour over the pasta and toss well to coat.
  6. Serve decorated with fennel fronds.

Pasta shell salad with tuna and peppers

If you liked this recipe, you’re bound to love the following suggestions:

15 min
Easy

Ingredients

  • 225g/8oz pasta shells
  • Salt and freshly ground black pepper
  • 2 each red and yellow peppers, seeded and diced small
  • 4 spring onions, finely sliced
  • 1 small fennel bulb, trimmed and thinly sliced (reserve fronds)
  • 2 tsp Dijon Mustard
  • 5 tbsp créme fraîche
  • A good squeeze lemon juice
  • Fennel fronds for decoration
  • 3 tsp Extra Virgin Olive Oil from Spain
Nº de raciones: 4

Related recipes

Delicious recipes made with olive oils from Spain.
Orange chocolate flan
60 min
Easy
Seafood soup
30 min
Medium
Poached salmon and chickpeas in three ways
30 min
Medium
Kangaroo Tartare
30 min
Medium
Quail ‘lollipops’ with orange and cinnamon marinade
15 min
Medium
Grilled cod with spiced marinade
15 min
Easy
Five spice oil
15 min
Easy
Brussel Sprout Casserole
60 min
Medium
Recipe: Homemade Pulled Pork
15 min
Easy
Lemon cupcakes
60 min
Easy
Yoghurt, ginger and banana detox juice recipe
15 min
Easy
Saffron and Cornicabra Olive Oil ice cream recipe
30 min
Medium