Our hydroponic celery and red pepper add a nice pop of color against the pasta in this salad. As it contains pasta, it can be served warm (just about when the pasta is ready) or you can let it chill for a few minutes and serve cold. We believe in keeping a healthy diet and avoid extra fat; therefore, we use natural yogurt as the dressing instead of mayonnaise.
5 stalks celery
1/2 small onion
1 red bell pepper
6 heaped tbsp natural yogurt
250gr small pasta shells
240gr tuna (can) in water, drained & broken up
salt and pepper to taste
Cook the pasta shells following the manufacturer’s instructions. While the pasta cooks, dice the onion, celery and bell pepper and place them on a medium bowl. Add the natural yogurt, salt and pepper. Carefully open the tuna cans, drain the water and separate the pieces and place them with the vegetables. Mix well. When the pasta is ready, drain it and toss it into the bowl. Mix everything together.