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Pasta salad with artichoke hearts and tuna sauce

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Ingredients for 4 servings:

  • 400 g pasta, short (penne, fork spaghetti etc.)
  • 150 g celery
  • 150 g cherry tomatoes
  • 1 jar artichoke hearts (approx. 180 g)
  • 1 cup of natural yogurt
  • 1 can of tuna, natural (80 g)
  • 1 tbsp capers
  • Italian herbs to taste

Instructions

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

Cook the pasta and let it cool. Thinly slice the celery, wash and halve the cherry tomatoes. Drain the artichoke hearts and cut them into quarters. Puree the yogurt with the herbs and tuna. Add a little more water if necessary to thin it. Mix the pasta with the artichokes, tomatoes, and salad dressing. Finally, scatter the capers on top.

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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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