- High-protein
- Under 20 mins
Ingredients
Serves: 2
- 40g wholewheat fusilli, uncooked
- 60g sun-dried tomatoes, roughly chopped
- 2 x 120g tins tuna, drained
- 1 large handful fresh basil, torn
- 1 small red bell pepper, finely diced
- 4 large handfuls baby spinach leaves
- 1 tsp red wine vinegar
- ½ lemon, juiced
- 60g feta, crumbled
Method
Step 1
Cook pasta according to packet instructions. Once cooked, drain the pasta and put into a bowl while still warm.
Step 2
Add the sun-dried tomatoes, tuna, basil, pepper, and spinach, and season lightly with salt and pepper. Stir until combined, allowing the spinach to wilt slightly in the heat of the pasta.
Step 3
Dress the salad with red wine vinegar and lemon juice. Stir lightly.
Step 4
Top with feta and enjoy.
