Pasta shell salad with tuna and peppers

Pasta shell salad with tuna and peppers recipe

Preparation:

Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.

Transfer to a bowl.

Mix the pepper, spring onions, tuna chunks and fennel shavings with the Extra Virgin Olive Oil from Spain.

Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning.

Mix well, then pour over the pasta and toss well to coat.

Serve decorated with fennel fronds.

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Ingredients

225g/8oz pasta shells

Salt and freshly ground black pepper

2 each red and yellow peppers, seeded and diced small

4 spring onions, finely sliced

1 small fennel bulb, trimmed and thinly sliced (reserve fronds)

2 tsp Dijon Mustard

5 tbsp créme fraîche

A good squeeze lemon juice

Fennel fronds for decoration

3 tsp Extra Virgin Olive Oil from Spain

Nº de raciones: 4

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Pasta shell salad with tuna and peppers