This zesty salad is perfect for easy weekday lunches. And once the weather really shapes us, it would work well on a picnic, too.
- 300g fusilli
- 150g fresh green beans, trimmed and cut in half
- 4 eggs
- 5 tbsps olive oil
- 2 tbsps red wine vinegar
- 1 tsp Dijon mustard
- 1 ½ tsp dried basil
- salt (preferably fleur de sel) and freshly-cracked pepper
- 1 red onion, halved and thinly sliced
- 100g black olives
- 100g sun-dried tomatoes, chopped
- 2 cans of tuna in water (195g each), drained
- fresh basil leaves
Cook the pasta according to the instructions on the package, adding the green beans in 5 minutes before the end of the cooking time. In the meantime, hardboil your eggs (8-12 minutes). Once cooked, rinse them under cold running water, peel them and let them cool. Drain the pasta and green beans, quickly rinse under cold running water and allow to drain well. In a large bowl, whisk the olive oil, red wine vinegar, Dijon mustard, basil and salt and pepper. Add the drained pasta and green beans and the rest of the ingredients. Carefully stir. Cut the eggs into sections. Transfer the salad to a serving platter and garnish with the egg.