Buffet Olives - Provencal Pasta Salad - The largest Table Olive producer in South Africa

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Provencal Pasta Salad

INGREDIENTS

- 175g rigatoni or penne pasta - 4 tablespoons low fat mayonnaise - juice of ½ a lemon - 6 tomatoes skinned and chopped - 125g of French beans, lightly steamed - 12 Calamata or Black olives - 1 x 200g can of tuna in brine, drained and flaked - salt and pepper to taste - 1 x 50g can of anchovy fillets, drained and washed, to garnish - 1 small head of iceberg lettuce, to serve

METHOD

Bring a large saucepan of salted water to the boil. Add the pasta, stir and cook for 10 – 12 minutes until al dente. Drain the pasta well and mix with a little of the dressing Allow the pasta to cool, turn in a bowl and mix with lemon juice, tomatoes, beans, olives and flaked tuna and season with salt and pepper Toss the salad lightly in the remaining dressing and serve on a bed of shredded lettuce and garnish with anchovies Preparation time: 10 – 12 minutes plus cooling Cooking time: about 12 minutes

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INGREDIENTS

- 175g rigatoni or penne pasta - 4 tablespoons low fat mayonnaise - juice of ½ a lemon - 6 tomatoes skinned and chopped - 125g of French beans, lightly steamed - 12 Calamata or Black olives - 1 x 200g can of tuna in brine, drained and flaked - salt and pepper to taste - 1 x 50g can of anchovy fillets, drained and washed, to garnish - 1 small head of iceberg lettuce, to serve

METHOD

Bring a large saucepan of salted water to the boil. Add the pasta, stir and cook for 10 – 12 minutes until al dente. Drain the pasta well and mix with a little of the dressing Allow the pasta to cool, turn in a bowl and mix with lemon juice, tomatoes, beans, olives and flaked tuna and season with salt and pepper Toss the salad lightly in the remaining dressing and serve on a bed of shredded lettuce and garnish with anchovies Preparation time: 10 – 12 minutes plus cooling Cooking time: about 12 minutes