Rainbow pasta salad

• 250 g Healthy Penne Tricolore
• 1 large tomato (coeur de beuf)
• 1 cucumber
• 4 spring onions
• 1 avocado
• handful of fresh basil
• anchovies or prawns or sardines or smoked salmon or halibut...
• optional: green olives (halved) and/or capers

For the dressing

• 1 tbsp mustard
• 1 tbsp tarragon vinegar
• 60 ml oil (olive oil or avocado oil)
• 1 tsp honey (optional)
• 1 egg (optional)
• salt and pepper

In a narrow, tall bowl, mix the vinegar, egg yolk, mustard, honey and some salt and pepper. Blend with a hand blender or food mixer, while adding the oil very slowly in a thin stream to make a nice lumpy dressing. Refrigerate for a while.

Meanwhile, cook the pasta in salted boiling water for 5 minutes. Drain and rinse under cold running water. Leave the pasta to cool.

Meanwhile, prepare the vegetables. And cut the cucumber, tomato and avocado into 1 cm cubes. Cut the spring onions into fine rings. Mix the cooled pasta together with the vegetables, some olives, capers, prawns and smoked salmon or halibut. Finish with some anchovies and a handful of fresh basil.

Serve together with the dressing. Delicious to take with you in a lunch box!

Enjoy!

Tip: This pasta salad is equally delicious with some fried chicken.

Tip: Healthy Keto Crackers (rosemary/walnut) were also served with this pasta salad in the picture.