SafePlates

Ingredients

• 250 g pasta (e.g. fusilli or penne)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small red onion
• 150 g cherry tomatoes
• 1 cucumber
• 50 g black olives (pitted)
• 1 bunch fresh basil
• 3 EL olive oil
• 2 EL white wine vinegar
• 1 TL mustard
• salt and pepper
• Optional: 1 can tuna in its own juice (lactose-free)

Instructions

1. Cook the pasta in salted water according to the package instructions, drain and let cool.
2. Wash the bell peppers, remove the seeds and cut into small cubes. Peel the onion and finely chop. Wash the cherry tomatoes and cut them in half. Wash the cucumber, cut it in half lengthwise and slice. Halve the olives.
3. In a large bowl, mix the cooled pasta with the prepared vegetables, the olives and the drained tuna (optional).
4. For the dressing, thoroughly whisk together the olive oil, white wine vinegar, mustard, salt and pepper in a small bowl. Pour over the salad and mix everything well.
5. Wash the basil, pat dry, pick off the leaves and roughly chop. Sprinkle over the salad shortly before serving.
6. Ideally, let the pasta salad rest in the refrigerator for one hour before serving so the flavors can meld.