Pasta salad with dried tomatoes, olives and tuna

Ingredients for 2 servings:

• 150 g pasta, fusilli or spirelli
• 4 spring onions
• 6 tomatoes, sun-dried, in oil
• 100 g olives, mixed, without stones
• 300 g corn, from the can
• 1 can tuna, in water
• 100 ml tomato(s), pureed
• 2 tbsp olive oil
• 1 tbsp oil from the tomatoes
• 1 tbsp balsamic vinegar
• ½ tsp powdered sugar
• basil, fresh
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

without mayonnaise, as a main course or side dish

Cook the pasta until al dente, drain, and rinse. Drain well and place in a large bowl. Finely chop the spring onions, sun-dried tomatoes, and olives and add them. Add the drained corn and tuna and mix everything gently. For the dressing, blend the pureed tomatoes with olive oil and tomato oil, balsamic vinegar, powdered sugar, and torn basil. Season with salt and pepper. Pour the dressing over the salad ingredients and mix everything gently. Garnish with a few basil leaves. Variation: Replace the tuna with diced cheese for a vegetarian salad.