Tuna and Veggie Pasta Salad

 

Preparation Time:
30 min.

Difficulty:
Intermediate

Total Calories:
1150 kcal

Cuisine:
Mediterranean

Ingredients:

• 200g Pasta
• 150g Cherry Tomatoes
• 100g Onion
• 100g Lettuce
• 100g Cucumber
• 100g Corn
• 150g Cauliflower
• 200g Potatoes
• 200g Tuna Fish
• 50g Margarine
• 30ml Balsamic Vinegar
• 1 tsp Soya Sauce
• 1 Egg
• 50g Oats
• 50g All Purpose Flour
• 20g Sugar
• 30g Pistachio
• 20g Chia Seeds
• 50g Olives
• 100g Tomato
• 50g Butter
• 50g Cream
• 100ml Milk
• 100g Cream Cheese
• 100g Yogurt

Kitchen Tools Needed:

• Stove Top
• Blender
• Air Fryer

Instructions:

• Boil the pasta in salted water for 10 minutes until al dente, then drain and set aside.
• In a pot, boil the potatoes until tender, about 15 minutes, then chop into cubes.
• In a blender, combine the cherry tomatoes, onion, cucumber, corn, cauliflower, and a splash of balsamic vinegar to create a dressing.
• In a large bowl, mix the cooked pasta, chopped potatoes, and drained tuna fish.
• Add the blended dressing to the pasta mixture and toss well.
• In a separate bowl, whisk the egg, then add the oats, flour, sugar, and melted margarine to create a batter.
• In an air fryer, pour the batter into a greased pan and cook for 10 minutes until golden brown.
• Once the batter is cooked, cut it into squares and add to the pasta salad.
• Top the salad with pistachios, chia seeds, olives, diced tomatoes, and a dollop of cream cheese and yogurt.

Macros:

• Total Calories: 1150kcal
• Carbs: 150g