15΄
Preparation Time
10΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
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
salt
freshly ground pepper
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.
