Pasta salad with tuna, vegetables and creamy dill dressing
Easy, delicious main-course salad with plenty of vegetables, tuna, wholegrain pasta and dill dressing.
Servings 4 servings
Calories 621kcal
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
Instructions
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
Calories: 621kcal | Carbohydrates: 67g | Protein: 18g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 233mg | Potassium: 961mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1433IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 2mg