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Pesto, Tuna, Egg & Pasta Salad
Pesto, Tuna, Egg & Pasta Salad
- Preparation time 25 mins
- Serves 4 people
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Simple, quick, refreshing, and delicious is how we would describe this Pesto, Tuna, Egg, & Pasta Salad recipe. A few simple, yet strong ingredients make up a dish that goes well at lunch or dinner time.
See the complete recipe below.
Ingredients
- 350g dry pasta of choice
- 6 eggs, medium boiled, peeled and halved (see tips)
- ⅓ cup (85g) whole egg mayonnaise
- ½ cup (120g) basil pesto
- 185g can tuna in oil, drained
- ½ cup (75g) semi-dried tomatoes in oil, drained and chopped
- Salt and pepper to taste
Method
- Cook pasta according to packet instructions. Drain and refresh in cold water. Transfer to a salad bowl.
- Mix together mayonnaise and pesto and stir through the pasta. Add tuna and tomatoes and toss gently to mix.
- Arrange eggs over the top and season with salt and pepper.
Notes
To cook medium boiled eggs:
- Add eggs to a saucepan and just cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan.
- Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water.
Nutritional Information
- Serving size 255g
- Energy 3380kJ 808kcal
- Protein 32.2g
- Total fat 44g
- Saturated fat 8.9g
- Carbs (total) 67.6g
- Carbs (sugar) 8.9g
- Sodium 845mg
- Fibre 5.2g
- Vitamin D 6.3µg
All nutrition values are per serve.
