Bongi’s Creamy Tuna Pasta Salad

Bongi’s Creamy Tuna Pasta Salad


  • 4 cups penne pasta
  • 2 cups green beans, sliced
  • 1 can tuna, drained
  • 1½ cups cherry tomatoes, sliced in half
  • 2 boiled eggs, cut into quarters
  • 1 red pepper, deseeded and cut into strips
  • 1 cup olives, pitted

For the dressing:

  • 250ml of Nola Original Mayonnaise
  • ¼ cup French-style dressing
  • 1 tsp mustard (optional)
  • 1 handful of parsley, finely chopped (optional)
  • 2 cups crispy rocket leaves (optional)

Cooking Instructions

  1. Bring a large pot of salted water to the boil, add pasta and cook until soft but firm.
  2.  Drain in a colander and set aside to cool.
  3.  Add the beans to a small pot of boiling water and cook for a few minutes until tender yet firm.
  4.  Place in cold water to cool down.
  5.  Gently toss all the ingredients together. Mix the Nola Original Mayonnaise, French dressing and mustard together – fold through the pasta salad.
  6.  Garnish with parsley and rocket, and serve.