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farfalle pasta white wine vinegar mustard caster sugar parsley tuna button mushrooms radish spring onions avocado
Viewed: 34 - Published at: 6 years agoIngredients
- 400 g farfalle pasta
- 9 tbsp French dressing
- 3 tbsp white wine vinegar
- 2 tbsp Dijon mustard
- Pinch None caster sugar
- 28 g parsley, finely chopped
- 2 x 120 g cans tuna, in sunflower oil, drained and flaked
- 200 g button mushrooms, wiped and sliced
- 200 g radish, trimmed and cut into small wedges
- 200 g spring onions, trimmed and sliced on the diagonal
- 1 None ripe avocado, de-stoned, flesh removed and thickly sliced
Method
- Boil pasta according according to package instructions. Drain, rinse under cold water then set aside.
- Whisk French dressing, white wine vinegar, mustard and sugar. Season to taste then fold in parsley. Toss with cooled pasta, tuna, mushrooms, radish, spring onion and avocado. Divide between 4 bowls to serve.
