Super easy and delicious pasta dish. Perfect for a Sunday or busy weekday, and great to take with you to work or kindergarten.
Recipe for creamy pasta salad with tuna and crème fraîche
Super easy and delicious pasta dish.
Perfect for a Sunday or a busy weekday, and just right to take to work or kindergarten.
Servings: people
Creamy pasta salad with tuna and crème fraîche
Super easy and delicious pasta dish. Perfect for a Sunday or busy weekday, and great to take with you to work or kindergarten.
Equipment
- Kitchen Scale
- Cutting Board
- Chef'S Knife
- Bowl
- Pot
Ingredients
- 400 gram Pasta pasta - I used whole grain
- 1 pcs. Broccoli
- 120 gram Peas frozen
- 250 gram Cherry Tomatoes or 2 regular tomatoes
- 1 can Corn
- olive 2 jars, black
- 2 cans Tuna
- 1 package Feta used 3% from Cheasy
- Red Onion can be omitted
- Peanuts sprinkle on top at the end
Dressing
- 1 package Sour Cream 500 grams - I used 9%
- 7 gram Honey
- Salt and Pepper
- 30 gram Lemon
- 10 gram Chives fresh and finely chopped
Instructions
- Cut everything as desired and place in a very large bowl/platter.
- Place broccoli and frozen peas in separate bowls and pour boiling water over them.
- Let it sit for 10-15 minutes.
- Drain the water and rinse with cold water.
- Drain again and add the vegetables to the bowl with the remaining chopped vegetables.
- Cook the pasta and drain the water.
- Rinse with cold water and add the pasta to the bowl with the vegetables.
- Make the dressing by mixing the ingredients together and pour over the pasta salad.
- Optionally, put on gloves and mix everything well together.
- Sprinkle with peanuts when serving.
- If you have plenty of time, place the pasta salad in the fridge for a couple of hours before serving.