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Pasta salad with tuna and artichokes

updated

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Ingredients for 4 servings:

  • 500 g Farfalle (butterfly pasta or similar)
  • 250 g cocktail tomatoes, quartered
  • 1 small jar of artichoke hearts
  • 1 can tuna, in its own juice
  • 200 g crème fraîche with herbs
  • 1 tsp mustard, Dijon
  • 1 tbsp oil
  • 1 tbsp vinegar (white wine vinegar)
  • ½ jar capers
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mix the dressing ingredients together to make a spicy salad dressing and stir in the al dente cooked farfalle, drained tuna, artichoke hearts and tomatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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