Farfalle salad with tuna, green beans, cherry tomatoes and feta
- Total Time
Farfalle is also known as “the bow-tie pasta”, but there’s no need to dress-up to enjoy this elegant salad
pasta200 g, farfalle
green beans200 g, cut into 3cm lengths
lemon juice2 tbs
olive oil1 tbs
fresh chives1 tbs, finely chopped
fresh flat-leaf parsley2 tbs, finely chopped
cherry tomato250 g, halved
Tuna canned in springwater, drained150 g, (185g can)
Cheese, Feta, Reduced-Fat75 g, crumbled
- Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Add green beans for the last 2 minutes of cooking. Drain, refresh under cold running water and drain again, then transfer to a large bowl.
- Combine lemon juice, olive oil, fresh chives and parsley in a small bowl. Add herb mixture, along with tomatoes, tuna and feta, to pasta. Season with salt and freshly ground black pepper and toss to combine.