Pasta salad with tomato, egg, potato, tuna and olives

  • Salads
Preparation time: 10 min
Difficulty: 1
Number of servings: 4
Products used:

TwistsBow-tie

Ingredients:

  • 200 g Pastas Romero twists or bow-tie
  • 2 medium potatoes, cooked and diced
  • 2 hard-boiled eggs, peeled and chopped
  • 2 large tomatoes (or several cherry tomatoes), diced or cut into wedges
  • 2 cans of tuna in oil or water, drained
  • A handful of pitted green olives
  • Salt, pepper and extra virgin olive oil

Preparation:

  1. Cook the pasta in salted water until al dente. Cool under cold water and drain well.
  2. Cook the potatoes with their skin in salted water until tender. Peel, let cool and cut into cubes.
  3. Boil the eggs for 10 minutes, peel and chop.
  4. Cut the tomatoes into cubes or wedges.
  5. In a large bowl, combine the pasta, potatoes, eggs, tomatoes, tuna and olives.
  6. Season with olive oil, salt and a little pepper to taste. You may also add a splash of mild vinegar if desired.
  7. Serve chilled or refrigerate until ready to eat.

 

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