John Myers
Ingredients for 2 servings:
- 250 g whole wheat pasta
- 50 g tomatoes, dried in oil
- 3 tbsp capers
- 1 can tuna in oil or its own juice
- 1 onion(s), red
- ½ lemon(s), the juice
- olive oil
- Salt
- Black pepper, freshly ground
- brown sugar
- Basil or other fresh herbs
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes
light version without mayonnaise
Cook the pasta al dente according to the package instructions. Peel and finely dice the onion. Drain the tuna and flake it with a fork. Cut the sun-dried tomatoes into small pieces. Dissolve a little salt in the lemon juice, season well with pepper, and whisk in the olive oil. Season to taste with a pinch of brown sugar. When the pasta is cooked, drain and place in a sufficiently large bowl. Mix with all the prepared ingredients, pour on the vinaigrette, and fold in. Garnish with freshly picked basil or other herbs of your choice, if desired. Now you have a quick pasta salad without mayonnaise. We eat it on its own as a main course, but it also goes well as a side salad, for example with grilled food.
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