Pasta salad and tuna - it's tasty and nutritious solution as every day, and for a party with friends. I recommend, as I prepare myself and all home like, happy to ask for supplements.
Preparation:
Choosing a pasta salad. I usually take either shells or spirals. They are small and amusing form that like adults and especially children. So, cook them to a state of al - dente, as the Italians say, or, if simpler, we leave them a little undercooked. Frightened that the pasta will remain hard not necessary because, in the - first, they must not be digested and stick together with the other, and in - the second, I think, the following fact will appeal to housewives, from cooked al - dente pasta can not gain excess weight.
Next, my tomatoes and ½ red onion, cut them thin half-rings. Following chop ½ bell pepper and celery into small cubes. Then, open the jar of canned tuna mash with a fork if necessary.
Now it is possible to mix all the ingredients together, season with salt and season with mayonnaise to taste. I used to squeeze more lemon half to give the salad a pleasant acidity. Serve the salad is too early, it must be put into the refrigerator for 1 - 2 hours, so that it is soaked and the present. Meanwhile, cook 2 - 3 eggs, my 3 - 4 leaf of lettuce and a few sprigs of parsley. We need them for decoration. Once the time is up, We reach our salad and spread on a dish of lettuce leaves, halves of eggs and parsley on top. So delicious that Yum! Bon Appetit!
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