Name: Tuna pasta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 350 gram bow-tie pasta; 1 1/2 cup frozen peas; 4 eggs, at room temperature; 425 gram can tuna in olive oil, drained; 250 gram cherry tomatoes, halved; 1/2 cup pitted kalamata olives, halved; 80 gram baby spinach and rocket leaf mix; 150 gram fetta, crumbled; 1/4 cup bought honey and mustard dressing

Ingredients

350 gram bow-tie pasta

1 1/2 cup frozen peas

4 eggs, at room temperature

425 gram can tuna in olive oil, drained

250 gram cherry tomatoes, halved

1/2 cup pitted kalamata olives, halved

80 gram baby spinach and rocket leaf mix

150 gram fetta, crumbled

1/4 cup bought honey and mustard dressing

Method

1.Cook pasta in a large saucepan of boiling salted water for 7-8 minutes. Add peas; cook for 1-2 minutes more or until tender. Drain. Refresh under cold running water. Transfer to a large bowl.

2.Meanwhile, place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre yolks). Boil, without stirring, for 3 minutes; drain. Refresh under cold water; peel, then cut in half, lengthwise.

3.Add tuna, tomato, olives, leaf mix, fetta, egg and dressing to pasta mixture in bowl. Toss gently to combine. Season. Serve.