Pasta salad with peas, tomatoes, tuna and eggs

Ingredients for 4 servings:

• 250 g pasta, e.g. farfalle
• 250 g peas, freshly split or frozen
• 4 eggs
• 2 cans of tuna (195 g each)
• 250 g cherry tomatoes
• 80 g arugula or young spinach
• 150 g feta cheese
• 50 g black olives, pitted (e.g. Kalamata olives)
• 4 tbsp balsamic vinegar, light
• 2 tsp mustard, medium hot or hotter
• 2 tbsp honey
• 10 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

With honey-mustard dressing

For the salad, cook the pasta in plenty of boiling salted water until al dente. Blanch the peas in boiling, lightly salted water for about 3 minutes. Then remove them, refresh in ice water and drain. Boil the eggs until soft-boiled or hard-boiled. Drain the pasta, rinse in cold water and drain. Rinse the eggs, peel them and halve or quarter them lengthwise. Drain and shred the tuna. Wash, trim and halve the cherry tomatoes. Rinse the arugula or spinach and pat dry. Crumble the feta and halve the olives. For the dressing, mix the balsamic vinegar with 2 tablespoons of water, the mustard and honey. Then gradually stir in the olive oil and season with salt and pepper. In a large salad bowl, gently toss all the prepared salad ingredients with the dressing and place the salad in the refrigerator for about 1 hour to marinate. Just before serving, taste the salad and add salt and pepper if necessary.