Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 250g dried penne pasta

  3. 200g green beans, trimmed, chopped

  4. 4 eggs

  5. 1 tablespoon white wine vinegar

  6. 2 teaspoons wholegrain mustard

  7. 1/4 cup olive oil

  8. 1 baby cos lettuce, leaves torn

  9. 1/2 cup pitted kalamata olives

  10. 2 x 180g cans tuna in chilli oil, drained, flaked

Instructions Jump to Ingredients ↑

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.

  2. Meanwhile, bring a small saucepan of water to the boil over high heat. Add beans. Cook for 2 minutes or until just tender. Drain and set aside.

  3. Place eggs in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 3 minutes (see note). Drain. Cool under cold running water.

  4. Combine vinegar, mustard and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Place pasta, beans, lettuce, olives and tuna in a bowl. Drizzle over dressing. Toss to combine. Divide salad between bowls. Peel eggs and cut lengthways in half. Top salad with egg. Season with pepper. Serve.


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