You may also like
Categories:
Pasta frozen peas eggs tuna cherry tomatoes olives baby spinach Feta cheese store-bought honey mustard dressing
Viewed: 11 - Published at: 9 years agoIngredients
- 12 oz bow-tie pasta (farfalle)
- 1 cup frozen peas
- 4 None eggs, at room temperature
- 3 cans (5 oz each) tuna in olive oil, drained
- 9 oz cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, halved
- 3 oz baby spinach and arugula salad mix
- 1 cup crumbled feta cheese
- 1/4 cup store-bought honey mustard dressing
Method
- Cook the pasta in a large saucepan of boiling salted water according to package directions. Add the peas during the last 1 min of cooking. Drain. Refresh under cold running water, then transfer to a large bowl.
- Meanwhile, place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 10 mins; drain. Cool eggs under cold water. Peel and cut in half, lengthwise.
- Add the tuna, tomato, olives, salad mix, feta, egg and dressing to the pasta mixture in bowl. Toss gently to combine. Season. Serve.
