Mediteranean pasta salad
The holidays have the taste of a light light pasta salad with tuna, spinach, olives and tomatoes. Welcome to the sea!
|80 g||tuna in olive oil|
|12||pitted black olives|
|1 bunch||baby spinach|
|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.