Pesto, Tuna and Egg Pasta Salad

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Italian

150

Recipe by: Australian Eggs

You probably have all the ingredients for this creamy pasta salad in your pantry! Save this five ingredient pasta recipe for a quick lunch or last-minute dinner.

Credit: Whisk Media Group

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Pesto, Tuna and Egg Pasta Salad

Ingredients:

350g dry pasta of choice

6 eggs, medium boiled, peeled and halved (see tips)

⅓ cup (85g) whole egg mayonnaise

½ cup (120g) basil pesto

185g can tuna in oil, drained

½ cup (75g) semi-dried tomatoes in oil, drained and chopped

Salt and pepper to taste

Method:

Cook pasta according to packet instructions. Drain and refresh in cold water. Transfer to a salad bowl
Mix together mayonnaise and pesto and stir through the pasta. Add tuna and tomatoes and toss gently to mix
Arrange eggs over the top and season with salt and pepper

Tips & Hints:

To cook medium boiled eggs: Add eggs to a saucepan and just cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water.