|300g||Cook Italia Fusilli|
|2 tablespoons||Olive Oil|
|2||Hard Boiled Eggs, peeled|
|50g||Peas, fresh or frozen|
|1 can||Sweetcorn, drained|
|2 cans||Tuna in Oil, drained|
|A pinch||Salt & Black Pepper|
First hard-boil the eggs and cook the vegetables:
For the eggs, bring a pan with plenty of water to the boil, add the eggs (carefully!) and boil for about 8 minutes, then cool in cold water and leave to one side.
Cook the beans, carrots and peas until they are still slightly crunchy, then allow time to for them to cool or run the cooked vegetables under a cold tap.
Meanwhile, cook the Fusilli Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.
Peel and slice the hard-boiled eggs, halve the cherry tomatoes, and slice the cooled vegetables.
When the Pasta is how you like it – ‘al dente’, or slightly softer – drain it in a colander and rinse it under cold water in the colander until it’s cool.
Tip the drained, cooled Pasta into a large serving bowl, add a pinch of salt and a good sprinkling of black pepper, and the Olive Oil, and mix thoroughly.
Add the tuna, all the vegetables and the mayonnaise to the Pasta bowl and mix well.
Add the sliced eggs on top. Serve immediately or chill in the fridge to serve later the same day.