Ensalada de pasta with atún and palitos surimi de cangrejo

Ingredients for 4 servings:

• 250g farfalle
• 80 g peas
• 6 surimi sticks, cut into approx. 10 mm long pieces
• 1 red bell pepper(s), cut into small cubes
• 1 medium-sized onion(s), cut into small cubes
• 1 can tuna in oil, approx. 100 g drained weight
• 4 tbsp mayonnaise
• some olives, to taste, cut into pieces
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

Spanish pasta salad with tuna and crab meat (surimi)

Fry the onion and bell pepper in a little oil from the tuna and cook the pasta until al dente. About 3 minutes before the pasta is done, add the peas to the boiling water. Drain the pasta and peas, rinse well to prevent further cooking, and let everything cool completely. Mix all ingredients together and season with salt and pepper. The salad should then chill in the refrigerator for a few hours. Then, season the salad again, adjust seasoning if necessary, and serve.