Penne niçoise salad

Serves 4-6

Preparation: 10 min

Cooking: 15 min

• 200 g wholewheat penne pasta

• 200 g green beans, trimmed

• 2 x 185 g cans tuna chunks, drained

• head lettuce, sliced

• 1 yellow pepper, diced

• 200 g cherry tomatoes, quartered

• 8 pitted black olives

• 1 red onion, thinly sliced

• 4 boiled eggs, halved

DRESSING

• 60 ml (¼ c) lemon juice

• 15 ml (1 T) Dijon mustard

• 2 garlic cloves, minced

• 60 ml (¼ c) olive oil

• handful mint, chopped

• freshly ground pepper

1 Cook the pasta according to the packet instructions, adding the green beans to the pot for the last 3 minutes of cooking time.

2 Place the tuna, lettuce, yellow pepper, tomatoes, olives and onion in a wide bowl.

3 Dressing Whisk all the ingredients together and season with pepper.

4 Drain the pasta and beans and add to the tuna mixture. Pour over the dressing and toss gently through the mixture.

5 Garnish each serving with a boiled egg and serve immediately.

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