Tuna olive pasta salad
90g tuna, canned in oil
1½ cups cooked pasta
1 egg, hard boiled and quartered
¼ cup pitted Kalamata olives
1 cup spinach
¼ cup cherry tomatoes, halved
50g green beans, trimmed and halved
20g reduced fat feta, crumbled
1 tbsp olive oil
1 tsp wholegrain mustard
1 tsp balsamic vinegar
- Place all ingredients into a medium mixing bowl.
- Make the dressing in a small bowl: combine olive oil, mustard and vinegar, mix well to combine.
- Add dressing into the mixing bowl and mix well to combine. This salad can be served cold or heated.
Tips: Keep some key ingredients like jars of olives or sundried tomatoes at work to mix with leftover pasta or rice for a quick single-serve lunch.