Let me indroduce you to my little friend - The Tuna Pasta Salad. It's so easy to make, it can be made in advance and popped in the fridge, and everyone loves it. Job done. Can I have a mummy prize please?
I use brown pasta. Yes, I can hear you white pasta lovers going "yuck", but this variety is the best I've found for texture and grabbing onto pasta sauces. You'll love it! And it's healthier too. I'm sure that should be another mummy prize? Oh well, no real recognition in this job! Here's the winning recipe!
350g Mafalda Corta brown pasta
120g tin tuna
2 tablespoons french mayonnaise
1 tablespoon balsamic vinegar
3 tomatoes, diced
4 spring onions, finely chopped
40g black olives, finely chopped
50g baby spinach
HOW TO MAKE:
First of all, get the pasta on and cook for 9 minutes (or according to the instructions). Whilst the pasta is on, put all the other ingredients in a large bowl. Add the drained pasta and the spinach will wilt. Serve warm or cold from the fridge.