Pasta salad with tuna, beetroot and peas

Ingredients for 5 servings:

• 500 g pasta (spirelli)
• salt water
• 2 tbsp oil (sunflower oil)
• 400 g mayonnaise
• ½ jar beetroot (approx. 330 ml)
• 2 cans of tuna in its own juice (195 g each)
• 250 g feta cheese
• 1 small can of peas, drained
• 60 ml apple juice
• 2 tbsp vinegar
• salt and pepper
• some nasturtiums for garnishing
• small jar of capers, if desired

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cook the pasta in salted water until al dente. Rinse with cold water, drizzle with a little sunflower oil, and let cool. Transfer to a large bowl and spread the mayonnaise over the pasta. Finely chop the beetroot and add the juice. Dice the feta cheese, add the peas, and mix everything gently. Caper lovers can add them as well. Season to taste with pepper, salt, apple juice, and vinegar. If you have enough time, let it marinate in the refrigerator for about an hour, then adjust the seasoning. Our vegetarian daughter finds it delicious even without the tuna, and the color is amazing!