Gluten Free Tuna and Herb Pasta Salad Recipes

Total Time: 20 mniutes

Yield: 4 portions

Ingredients:

• 1 pkg 250 g (3/4 lb) uncooked Sam Mills corn and quinoa (gluten free) pasta
• 2 cans 170 g (6 ounces) light meat shredded tuna in salt water
• 75 g (2.6 ounces) fresh shimeji mushrooms
• 8-10 fresh ruby basil leaves, coarsely chopped
• 8-10 fresh rocket leaves, coarsely chopped
• 1 tomato, chopped
• 1 Tbsp cooking oil
• 1/4 tsp salt
• berry flavored crema balsamic vinegar

Steps:

1. Cook and drain pasta and allow it to cool.
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2. Cut the base off the cluster of mushrooms and fry them in the oil for 5-7 minutes.
3. Add the pasta, drained tuna and mushrooms to a bowl.

4. Add chopped herbs and chopped tomato to the bowl. Mix together.

5. Add the salt. Add balsamic vinegar to taste. Mix the salad thoroughly together before serving.
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