They should be creamy and preferably contain cheese. Moderate salads like this are perfect to bring with you for a picnic in the spring sun or just as a quick last minute lunch box.
The recipe gives about 6 portions.
250 g of pasta of any kind (I used pen)
150 g of black cored olives
1/2 red onion
1 red pepper
150 g of iceberg lettuce
250 g cherry tomatoes
3 cans of tuna in oil of 95 g
1.5 dl mayonnaise
1.5 cups of yogurt
1 dl grated parmesan
More grated parmesan and crutons for serving.
Cook the pasta according to the instructions on the package, al dente. Allow to cool completely.
Mince the red onion, dice the paprika and shred the iceberg salad. Mix them with the rest of the ingredients for the salad.
Serve with lots of grated parmesan and crutons!