Why not make a big batch of this bright and healthy salad for lunch? It'll last you the whole week. The eggs, pasta and tuna will also help to keep you alert and full until dinner time.
Serves: 8 as a side dish or 4 as a main
Preparation time: 15 minutes
Cooking time: 10 minutes
Per serving: 300cals, 18g fat, 3g saturated fat, 22g carbohydrate
200g (7oz) short pasta shapes
3 eggs, boiled, peeled and cut into wedges
200g (7oz) French beans, trimmed and blanched
200g (7oz) can tuna, drained and flaked
300g (10oz) cherry tomatoes, halved
150g (5oz) black olives
1 red onion, sliced
8tbsp ready-made vinaigrette
1 garlic clove, crushed
3tbsp chopped fresh parsley
1. Cook the pasta according to the pack instructions until al dente, then cool under cold water and drain.
2. Place in a large, shallow serving bowl and combine with the remaining main ingredients.
3. Mix the vinaigrette with the garlic and parsley and drizzle over the salad to serve.
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