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Fusilli Tricolore Tuna Salad

  • Course: Side Dish
  • Skill Level: Beginner
Fusilli Tricolore Tuna Salad
  • Servings : 4
  • Prep Time : 7m
  • Cook Time : 23m
An easy-to-prepare pasta salad that can be made in a few minutes.


  • 500g Al Wadi Al Akhdar fusilli tricolore
  • 270g Al Wadi Al Akhdar black olives, pitted
  • 250g White tuna, drained
  • 500g Sweet corn
  • 500g Al Wadi Al Akhdar red kidney beans
  • 250g Al Wadi Al Akhdar bell pepper mix, sautéed
  • 300gCcherry tomatoes, cut into quarters
  • 180g Rocket Leaves, trimmed
  • 12 Leaves fresh basil
  • 2 Tsp salt

  • Dressing:
  • 375ml Mayonnaise
  • 5 Tbsp mustard extra strong
  • 375ml Grape seeds oil (or any other vegetable oil)
  • 250ml Lemon juice
  • 250ml Al Wadi Al Akhdar extra virgin olive oil

Step 1

Cook the pasta according to pack instructions. Drain the fusilli to cold, rinse with vegetable oil, and set aside.

Step 2

To make the dressing, mix together the mayonnaise, mustard, grape seeds oil, lemon juice and the extra virgin olive oil. Set aside.

Step 3

Gently mix together the pitted black olives, drained white tuna, sweet corn, red kidney beans, roasted mix bell pepper then add the fusilli.

Step 4

Place the cherry tomatoes quarters, trimmed rocket leaves with the fresh basil on the top of the mixture. Finally, season to taste with a little salt and black pepper then drizzle the dressing over the salad bowl and toss to mix well.

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