Pasta shell salad with tuna and peppers

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.

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