Pasta salad with tuna, corn and kidney beans

Ingredients for 6 servings:

• 500 g farfalle or similar
• 1 tbsp olive oil
• 1 can kidney beans, approx. 400 g
• 1 can of corn, approx. 330 g
• 200 g capers with liquid
• 350 g Emmental or Gouda, medium-aged
• 1 pack of cocktail tomatoes
• 1 m.-sized onion(s)
• 1 can of tuna, approx. 180 g
• 250 ml mayonnaise
• ½ tube(s) tomato paste
• salt and pepper
• Paprika powder, sweet
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the pasta according to the package instructions and let it cool. Drizzle with a little olive oil for flavor and to separate the ingredients. Meanwhile, rinse the kidney beans and corn in cold water in a sieve. Wash and halve the cherry tomatoes. Drain the capers and reserving the liquid. Dice the cheese and finely dice the onions. For the dressing, mix the mayonnaise with the tomato paste. If you like, you can double the amount of both for more sauce. Season with pepper and a little paprika. Add about 1-2 tablespoons of the caper liquid. Mix all the ingredients in a bowl, pour the dressing over the salad and mix well. Let the salad marinate for a while and then fold in the tuna before serving.