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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.