Pasta shell salad with tuna and peppers
Ingredients
• 225g pasta shells
• Salt and freshly ground black pepper
• 2 each red and yellow peppers, seeded and diced small
• 4 spring onions, finely sliced
• 1 small fennel bulb, trimmed and thinly sliced (reserve fronds)
• 2 tablespoon Dijon Mustard
• 5 tablespoon créme fraîche
• A good squeeze lemon juice
• Fennel fronds for decoration
• 3 tablespoon of Extra Virgin Olive Oil from Spain
Preparation
1. Cook pasta shells in plenty of boiling salted water until just tender. Drain and refresh in cold water.
2. Transfer to a bowl.
3. Mix the pepper, spring onions, tuna chunks and fennel shavings with the Extra Virgin Olive Oil from Spain.
4. Spoon the mustard into a bowl and add the crème fraîche, lemon juice and seasoning.
5. Mix well, then pour over the pasta and toss well to coat.
6. Serve decorated with fennel fronds.
