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Cold salad with tuna, capers and vegetables

preperation 15΄ Preparation
cup 10΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Penne Rigate

500 g MISKO Penne Rigate

400 g Greek yoghurt

2 tbsp. mustard

2 tbsp. lemon juice

½ tsp. sweet paprika

100 g capers

2 pickled cucumbers finely chopped

1 onion, finely chopped

1 orange pepper, cubed

1 red pepper, cubed

150 g boiled corn

200 g tuna fillet packed in olive oil, drained

½ bunch of dill, finely chopped

olive oil


freshly ground pepper

materials METHOD

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Penne Rigate. Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the pasta and rinse under cold water. Allow to drain.

In a large bowl mix the yogurt, mustard, lemon juice, 4 tbsp. olive oil, freshly ground pepper and paprika until mixed together well.

Add the pasta, capers, pickles, onion, peppers, corn, tuna and dill and mix gently to blend the ingredients together.

Serve immediately or cover the bowl with plastic wrap and refrigerate until ready to serve.

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