This easy to make up salad is a really good way to add some vegetables into your standard pasta dish. It is particularly good for an barbecue lunch. Make sure you check that the pasta is fructose free too, a lot of them hide hidden nasties - I am looking at you chickpea - in the ingredients. Also keep in mind that if you are Low Fodmap you should only have this as a dish to stay within allowed amounts of tomatoes.
Ingredients
- 500g Gluten Free Pasta - Fusili or Farfalle is ideal but Penne will work too
- 6 Spring Onions, green part only, thinly sliced
- ½ Avocado, skinned, stoned and finely diced (or up to 2 avocados if you are not Low Fodmap)
- 4 tbsp Fresh Coriander, finely chopped
- 4 tbsp Lime Juice
- 4 tbsp Olive Oil
- 2 Red Chillies, de-seeded and thinly sliced
- 8 Medium Tomatoes, de-seeded and finely diced
- 2 Cans of Tuna (circa 220g drained).
Utensils
- Large Saucepan
- Sieve
- Medium Sized Bowl
- Large Serving Bowl
Method
- Cook the pasta in a large saucepan, filled with salted water, according to the package instructions. Once cooked, drain well in the sieve.
- Meanwhile make the salsa in the bowl by combining all the remaining ingredients together and mixing well. Season to taste.
- Put the pasta into a serving bowl, add in half the salsa and mix well. Spoon over the remaining salsa and serve.
