Description
Bunte Spiralnudeln vereinen sich mit zartem Thunfisch, knackigem Paprika, würziger Chili, saftigen Tomaten und feinen Schalotten in cremiger Mayonnaise—frisch, aromatisch, mit angenehmem Biss und leuchtenden Farben.
Ingredients
Scale
- 250 g spiral pasta, cooked, drained, and cooled
- 1 can tuna in oil, drained, tuna flaked, oil reserved
- 1 bell pepper, cut into thin strips
- 1/2 red mild chili pepper, cut into thin strips
- 3 tomatoes, seeded and chopped
- 4 shallots, peeled and finely diced
- 2–3 tablespoons mayonnaise
- 1 sugar cube
- 3 tablespoons barbecue sauce
- 1 tablespoon sweet paprika powder
- Chives, for garnish
- Salt and mixed pepper, freshly ground
Instructions
- Begin by cooking the spiral pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta thoroughly using a colander, rinse it briefly under cold water to stop the cooking process, and allow it to cool completely. Set aside.
- While the pasta is cooling, prepare the other ingredients. Drain the canned tuna, reserving the oil in a small bowl. Flake the tuna into bite-sized pieces using a fork. Cut the bell pepper into thin strips, slice the chili pepper into fine strips, seed and chop the tomatoes into small cubes, and peel and finely dice the shallots.
- Prepare the marinade by combining 2 to 3 tablespoons of mayonnaise, the sugar cube, 3 tablespoons of barbecue sauce, 1 tablespoon of sweet paprika powder, and the reserved oil from the tuna can in a mixing bowl. Stir the mixture thoroughly until the sugar cube dissolves and all components are well blended into a smooth, creamy dressing.
- In a large salad bowl, add the cooled spiral pasta, flaked tuna, bell pepper strips, chili pepper strips, chopped tomatoes, and diced shallots. Pour the prepared marinade over the salad ingredients.
- Use two large spoons or salad tongs to gently mix all the ingredients together, ensuring that the marinade evenly coats the pasta, vegetables, and tuna. Be careful not to break the pasta or mash the tuna too much.
- Season the salad generously with freshly ground salt and mixed pepper to taste. Mix again gently to distribute the seasoning.
- Cover the salad bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to marinate for several hours, preferably overnight, so the flavors can meld and fully develop.
- Just before serving, give the salad a gentle stir. Taste and adjust the seasoning if necessary. Portion the salad into bowls or onto plates, and garnish each serving with freshly chopped chives for a burst of color and flavor.
Notes
For the best flavor, allow the salad to rest in the refrigerator overnight so all the ingredients can absorb the marinade. You can adjust the amount of mayonnaise or barbecue sauce to your taste. Use mild or spicy chili according to your preference. This salad makes a great meal prep option and is perfect for picnics, potlucks, or as a refreshing lunch on warm days.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta Rezepte, Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 150-250
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
