TRICOLOUR PASTA SALAD WITH ARTICHOKE HEARTS
1 pack of Arbella Plus Tricolour Pasta
350g artichoke hearts (canned)
300g baby spinach (washed)
400g tuna fish (canned)
8 cherry tomatoes
½ bunch (1/4 cup) dill (finely chopped)
5-6 fresh basil leaves (finely chopped)
2 tbsp olive oil
Ground black pepper
In a large pot of salted water, boil pasta according to package instructions and drain.
Pour pasta into ice water to cool. Leave for 2 minutes and drain. Add 2 tbsp olive oil and mix. Place pasta in refrigerator to cool.
Cut artichoke hearts in half and mix with pasta, tuna fish, dill, basil, spinach, olive oil, lemon juice, salt and pepper. Garnish with lemon peel and serve. Bon appétit!