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, onion, cherry tomatoes and cucumber and cut into small pieces. Halve the olives. Wash the basil and roughly chop.
3. In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt and pepper to make a dressing.
4. Add the cooked pasta, chopped vegetables, olives and basil to the dressing and mix everything well. Optionally, add the drained tuna.
5. Refrigerate the salad for at least one hour to allow the flavors to develop.
6. Taste again before serving and season further if necessary.

Tip

This lactose-free pasta salad is perfect for a summer picnic or as a side dish for grilled foods.