Ensalada de Pasta Cremosa con Atún

Ingredientes

• 8 oz fusilli pasta (225 grams)
• 2 cans tuna in olive oil (4 oz / 110 grams each)
• 1 small red onion
• 1 clove garlic
• 1 red bell pepper
• 1/2 cup black pitted olives (60 grams)
• 7 oz low fat plain greek yogurt (200 grams)
• 2 tbsp fresh parsley (8 grams)
• sea salt & black pepper

Preparación

1. 1

   Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

2. 2

   Once it comes to a boil, add in the pasta, mix every 2 to 3 minutes, once it's cooked al dente (check pasta package instructions), remove from the heat and drain into a colander

3. 3

   While the pasta is cooling, thinly slice the onion, finely chop the bell pepper, thinly slice the black olives, finely chop the parsley and drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

4. 4

   Once the pasta is cool enough to handle, add it into a large bowl, along with all the chopped ingredients and the drained tuna, then add in the greek yogurt, finely grate in the garlic and season with sea salt and a generous portion of black pepper, mix together until well mixed

5. 5

   Serve at room temperature or chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!