Ingredients
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8 ounces fusilli
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2 (6 ounce) cans tuna in water, drained
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4 scallions, chopped
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1 small red bell pepper, sliced
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1 small mango, peeled and cubed
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2 tablespoons fresh parsley, chopped
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fresh basil leaf (about a handful is recommended)
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2 tablespoons white wine vinegar
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3 tablespoons olive oil
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1 clove garlic, crushed
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1 teaspoon Dijon mustard
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1 pinch salt and black pepper
Instructions
- Boil pasta according to instructions on package; drain and rinse with cold water.
- Place cooled pasta in a large bowl and add tuna, scallions, bell pepper, mango, parsley and basil.
- For the dressing, whisk oil, vinegar, garlic, mustard, salt and pepper together in a small bowl.
- Add dressing to salad and toss well to coat.
- Garnish with some extra basil and serve chilled on 4 plates.