Healthy Creamy Tuna Pasta Salad

Von Spain on a Fork · 20 Min.

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Zubereitung

1. Bring a pot of water, about half full and generously salted, to a rolling boil over high heat.
2. Add the fusilli and stir every 2 to 3 minutes. Once it is al dente, remove from the heat and drain in a colander.
3. While the pasta cools, thinly slice the red onion and the black olives, finely chop the red bell pepper and the parsley, and drain the tuna cans through a fine sieve, then gently flake the tuna.
4. When the pasta is cool enough to handle, put it in a large bowl with the chopped vegetables, olives, parsley and tuna. Add the yogurt, finely grate in the garlic, and season with sea salt and plenty of black pepper. Mix well.
5. Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.

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