Mediteranean pasta salad


The holidays have the taste of a light light pasta salad with tuna, spinach, olives and tomatoes. Welcome to the sea!


500 g Penne
80 g tuna in olive oil
12 pitted black olives
10 cherry tomatoes
1 bunch baby spinach
1 tsp oregano
3 tsp olive oil
salt and pepper


  • Cook the pasta in plenty of salted water, drain and pass under a jet of cold water.
  • In a bowl, put the spinach, the chopped tuna, olives, cherry tomatoes cut into wedges, oregano, oil, salt and pepper.
  • Then season the pasta with the mixture. Let sit in the refrigerator for about half an hour before serving.
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