cooked according to packet instructions (to al dente) and drained
150g/5oz olives
chopped
150g/5oz canned tuna
drained
75g/2½oz Parmesan
grated
2 tbsp olive oil
3 tbsp chopped fresh flatleaf parsley
3 carrots
grated or sliced into ribbons using a vegetable peeler
1 cucumber
seeds removed and grated or sliced into ribbons using a vegetable peeler
2 tomatoes
chopped
Directions
Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish).
Place the grated carrot
cucumber and chopped tomatoes into a separate bowl and mix together.
Serve both bowls of salad together at the table
warm
or refrigerate and mix together for a packed lunch salad.
