Italian Pasta Salad

Name: Italian Pasta Salad
Yield: Serves Four
Cuisine: Italian
Ingredients: black olives; salt and freshly ground black pepper; salt and freshly ground black pepper; mustard and cress; mustard and cress; 1 teaspoon chopped parsley; 2 tablespoons salad oil; 2 teaspoons wine vinegar; 2 teaspoons lemon juice; 1 (340-g/12-oz) can flageolet beans; ½ large Spanish onion, finely sliced; 1 (198-g/7-oz) can tuna fish; 1 teaspoon chopped basil; 100 g/4 oz shell-shaped pasta

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

100 g/4 oz shell-shaped pasta
1 (340-g/

Europe
Italy
Pasta
Fish course
Pescatarian

Method

Bring a large pan of salted water to the boil. Drop in the pasta and boil for 10 minutes, stirring occasionally. The pasta should by then be just tender, but by no means mushy. Drain and rinse under cold water to remove any excess starch. Drain again, turning the pasta shells occasionally to make sure they dry completely.

Tip the flageolet beans into a colander or sieve and run the cold