Tuna Pasta Salad in a Jar

Tuna Pasta Salad in a Jar

Welcome back to Salad in a Jar and this week i’m making a Tuna Pasta Salad.  

I’m starting with some fabulously flamboyant farfalle and then we go in with the dressing which is olive oil, lemon juice, salt and pepper, wholegrain mustard, greek yoghurt, mayonnaise and fresh herbs.

We then layer in some of the pasta followed by some stunning spanish tuna, radish, spring onion, cucumber, peas, celery, broccoli and toasted pine nuts and then repeat the whole process until the jar is filled.

The jar can then be stored in the fridge for up to 24 hours until needed, we then give it a shake and shimmy before turning it up and over into a bowl… and we have the ultimate tuna pasta salad of dreams.

Ingredients:

• 2 tablespoons pine nuts – lightly toasted
• Farfalle pasta  – cooked as per the packet and then cooled
• Olive oil
• The juice of half a lemon
• Salt and pepper
• 2 teaspoons wholegrain mustard
• Greek Yoghurt
• Mayonnaise
• Fresh Basil – finely chopped
• Fresh Mint – finely chopped
• Fresh dill – finely chopped
• Tinned or jarred tuna (I used roughly 300g tuna)
• 6 radish – finely chopped
• 3 Spring onions – chopped
• ¼ Cucumber – chopped
• 100g Frozen peas – cooked and cooled
• 2 sticks celery – finely chopped
• 1/2 broccoli – finely chopped

 

I’m using this one litre click close glass jar.  It makes enough salad for 4 people.

Place a frying pan onto a medium heat and add the pine nuts to the dry pan and pan fry until lightly golden.  Remove from pan and set aside.

Place the pasta into boiling salted water and boil as per the packet instructions – drain and set aside until cool.

Wash, prep and finely chop all your vegetables. Set aside.

Now it’s time to build the salad.  Add 2 tablespoons olive oil, a squeeze of lemon juice and salt and pepper to the bottom of the jar, then the freshly chopped herbs followed by one teaspoon of wholegrain mustard, one tablespoon of greek yoghurt and one tablespoon of mayonnaise.

Now begin to layer the big ingredients.  Start with a handful of pasta, followed by half a tin of tuna, then a tablespoon each of the vegetables.  Now repeat the process until the jar is full.

Close the lid.  The jar can now be stored in the fridge for up to 24 hours. Once you’re ready to eat, shake the jar well until the dressing is coating everything.  It will take a few shakes and rolls to make sure it’s all covered.

Turn it out into a bowl or platter and serve with freshly chopped herbs and a sprinkling of leftover pine nuts.

For more salad recipes, check these out on Dom in the Kitchen.

`Eat and of course, enjoy!