Ingredients
Salad
- 200 g gluten free pasta (Garofalo Gluten Free Farfalle recommended)
- 100 g tinned tuna (drained)
- 130 g tinned sweetcorn (drained)
- 100 g kalamata olives
- 2 spring onions (finely chopped)
Dressing
- 2 tbsp mayonnaise
- 1 tbsp pesto
Optional Garnish
- Fresh chives (for topping)
Instructions
- Cook the Pasta: Bring a pan of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta and rinse briefly with cold water to stop the cooking process.
- Prepare the Dressing: While the pasta is cooking, mix the mayonnaise and pesto together in a small bowl until well combined. Set aside.
- Combine Salad Ingredients: In a large bowl, add the drained tuna, kalamata olives, finely chopped spring onions, and drained sweetcorn. Stir to mix evenly.
- Mix Pasta with Salad: Add the cooked and drained pasta to the bowl with the other salad ingredients. Mix thoroughly to combine all elements.
- Add Dressing: Pour the pesto mayonnaise over the pasta salad and mix well to ensure every bite is flavorful and creamy.
- Garnish and Serve: Sprinkle fresh chopped chives on top and optionally add an extra drizzle of pesto. Serve the salad warm or chilled according to preference.
Notes
- Drain the tuna and sweetcorn well to avoid watery salad.
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days.
- Feel free to substitute the pesto with a vegan or dairy-free version for dietary preferences.
- Use gluten-free pasta to keep the dish gluten-free.
- Serve with extra lemon juice or cracked black pepper for an added zing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
