Tuna Pasta Salad

Ingredients

• 9 oz pasta
• 2 cans of tuna
• 1 tomato, cut into cubes
• 1 red bell pepper, cut into thin strips
• 1 can of sweet corn
• 2 hard-boiled eggs, chopped
• Fresh basil leaves (optional)
• Salt and pepper to taste
• For the dressing
• 1/4 cup La Favorita Girasol (Sunflower) Oil
• 2 tbsp balsamic vinegar
• 1 tsp mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Directions

1. Cook the pasta in salted water according to the package directions until al dente. Drain it and rinse with cold water to stop the cooking. Let it cool.
2. In a large bowl, combine the cooked pasta, the flaked tuna, the chopped tomatoes, the red bell pepper, the sweet corn, and the hard-boiled eggs.
3. In a separate bowl, make the dressing by whisking together the La Favorita Girasol Oil, the balsamic vinegar, the Dijon mustard, the minced garlic, salt, and pepper. Whisk well until fully combined.
4. Pour the dressing over the salad and toss gently so all the ingredients are well coated.
5. Scatter the chopped fresh basil leaves over the top as a finishing touch before serving.
6. Refrigerate the salad for at least 30 minutes so the flavors blend before serving. This tuna and pasta salad is perfect as a main dish or as a side. Enjoy!