Summer Italian Pasta Salad
Servings: 5
Calories: 427kcal
This Summer Italian Pasta Salad makes a quick healthy lunch option and is perfect for a picnic, bbq or a light meal for the upcoming warm days!
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Ingredients
- 17 oz pasta farfalle, fusilli, penne, rigatoni
- 7 oz cherry tomatoes, halved
- 2 cans tuna chunks well drained
- 1 can sweetcorn drained
- handful of chopped fresh herbs basil, thyme, mint
- 2 mozzarella well drained and chopped
- a bunch of fresh arugula
- Extravirgin Olive Oil to taste
Instructions
- Bring a large pot of lightly salted water to a boil.
- When water is boiling, add pasta and cook until "al dente" ( 2 mins earlier than what the package instruction say).
- Meanwhile, add all ingredients into a large serving bowl, and season with salt and pepper to taste and a splash of Extravirgin olive oil.
- Drain pasta and allow to cool slightly ( you can add a little olive oil so that pasta doesn't become sticky).
- Add the pasta into the bowl, mix very well and serve immediately or refrigerate until ready to eat. Enjoy!
Nutrition
Calories: 427kcal | Carbohydrates: 74g | Protein: 26g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 162mg | Potassium: 422mg | Fiber: 3g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 3mg