Bongi’s Creamy Tuna Pasta Salad


Give this classic a Nola twist!

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4 cups penne pasta
2 cups green beans, sliced
1 can tuna, drained
1½ cups cherry tomatoes, sliced in half
2 boiled eggs, cut into quarters
1 red pepper, deseeded and cut into strips
1 cup olives, pitted

For the dressing:

250ml of Nola Original Mayonnaise
¼ cup French-style dressing
1 tsp mustard (optional)
1 handful of parsley, finely chopped (optional)
2 cups crispy rocket leaves (optional)

Bring a large pot of salted water to the boil, add pasta and cook until soft but firm.

Drain in a colander and set aside to cool.

Add the beans to a small pot of boiling water and cook for a few minutes until tender yet firm.

Place in cold water to cool down.

Gently toss all the ingredients together. Mix the Nola Original Mayonnaise, French dressing and mustard together – fold through the pasta salad.

Garnish with parsley and rocket, and serve.