Healthy, easy and delicious – a main-course salad with plenty of good protein, crisp vegetables and a creamy dill dressing on top. It is pleasantly filling, and it takes no time at all to make.
I like to use wholegrain pasta for this salad, but use whatever you prefer or have in the cupboard.
Personally, I don’t like the salad fridge-cold, so if you make it ahead, I would recommend letting it stand at room temperature for 10-15 minutes first – I find the individual flavours come through far better when it isn’t ice-cold.
Pasta salad with tuna, vegetables and creamy dill dressing
Easy, delicious main-course salad with plenty of vegetables, tuna, wholegrain pasta and dill dressing.
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Ingredients
Salad
- 3 tins tuna, drained
- 3 eggs, hard-boiled and peeled
- 2 avocados
- 1 romaine, iceberg or other lettuce
- 1 cucumber
- 1 small red onion
- 200 g tomatoes
- 250 g pasta
Dill dressing
- 300 ml crème fraîche
- 3 tbsp good-quality mayonnaise
- 1 bunch fresh dill, finely chopped
- 3 cornichons or 1 pickled gherkin, finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp onion powder (optional)
- Salt and pepper
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Method
Dill dressing
- Stir together the crème fraîche, mayonnaise, dill, the chopped cornichons (or gherkin), lemon juice, Dijon mustard and onion powder (if using).
- Season to taste with salt and pepper and keep the dressing in the fridge until you are ready to serve.
Salad
- Cook the pasta according to the packet instructions, then rinse it under cold water. Leave it to drain in a sieve.
- Rinse all the vegetables thoroughly and cut them up: tear the lettuce into large pieces, halve the cucumber lengthways and cut it into slices, dice the avocado, halve the tomatoes and slice the onion into rings.
- Slice the eggs with an egg slicer.
- Assemble the salads with a good handful of lettuce in the bottom of each bowl, then build up with pasta, cucumber, tomatoes, avocado, tuna, egg and red onion.
- Season with pepper and top the salad with the dill dressing.
Nutrition
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