Ingredients

• 250g whole grain pasta uncooked

• 2 eggs

• 175g tuna

• 1 cup green beans or snap peas

• 6 medium tomatoes chopped

• 1 cup pitted olives chopped

• 1/2 cup feta cheese crumbled

• 1/3 cup parsley finely chopped

• 1/3 cup olive oil extra virgin

• 1 tablespoon oregano

• 2 teaspoon garlic powder

• 1/8 teaspoon red pepper flakes

• 1/4 teaspoon salt Ground black pepper to taste

Method

1. Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. While pasta is cooking, start chopping snap peas or green beans.

2. Transfer cooked pasta to a large salad bowl. Add peas/green beans to pasta water and cook until it starts to boil. Remove immediately with a slotted spoon to a bowl with pasta.

3. Add tuna, tomatoes, eggs, olives, feta cheese, parsley, olive oil, oregano, garlic powder, red pepper flakes, salt and pepper. Stir gently to combine.

4. If you have time, it’s best to let pasta salad refrigerate for 30 minutes to allow flavors blend with each other. But it still tastes nice served warm immediately.

MACRO BREAKDOWN

• Calories: 570

• Protein: 38g

• Carbs: 65g

• Sugar: 18g

• Fat: 21g Sat.

• Fat: 12g

• Fibre: 9g