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.