Pasta salad with tuna, egg and sweetcorn
Spain's cold summer salad and packed lunch: pasta spirals with tuna, hard-boiled egg, tomato, pepper, sweetcorn and olives, dressed with olive oil and vinegar. Some prefer it with mayonnaise, or swap the tuna for crab sticks or chicken.
- 25 minTime
- 21 minHands-on
- 4Portions
- ≈ €1.60per portion
- 650kcal per portion
Ingredients for 4 portions
- 4Eggs
- 350 gPasta, spirals (fusilli)
- 2Tomatoes, diced
- 1Bell pepper, red, finely diced
- 80 gBlack olives, pitted, sliced
- 250 gTuna, drained
- 140 gSweetcorn, drained
- 4 tbspOlive oil
- 2 tbspVinegar, white wine vinegar
- to tasteSalt
Method
- Put a large pan of well-salted water on to boil for the pasta. Put the eggs in a small pan, cover with cold water and put it on the hob.
- Cook the pasta until al dente, following the packet instructions, about 10–12 minutes.
- At the same time, boil the eggs for 10 minutes from when the water boils, then put them in cold water.
- Meanwhile, dice the tomatoes and pepper, slice the olives and drain the tuna and sweetcorn.
- Drain the pasta, rinse it under cold water and leave it to drain well.
- Peel the eggs and cut them into wedges.
- Mix the pasta with the tomato, pepper, olives, tuna and sweetcorn in a large bowl. Dress with the oil, vinegar and salt, toss and top with the eggs. Serve straight away or keep it in the fridge until later.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
