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Preparation time:
10 minutes
Cooking time:
12 minutes
Serves:
6
Calories:
244
(per serving)
Fat:
2
g (per serving)
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Ingredients
225g/8oz Pasta Shells
125g/4oz French beans, ends snipped off
225g/8oz Courgettes, thinly sliced
1 small onion, peeled and finely chopped
225g/8oz peeled prawns
198g/7oz can tuna fish in brine, drained and flaked
1 tbsp fresh chopped dill
One pot of low-fat natural yogurt
1tbsp anchovy essence
ground black pepper
Cook the pasta in a large saucepan of boiling water for 10 minutes, drain then cool quickly under running cold water. Drain thoroughly and tip into a large bowl.
Blanch the French beans in boiling water for 2 minutes, drain and refresh under cold water.
Add the beans, courgettes, onion, prawns, tuna and chopped dill to the pasta shells and toss together lightly.
Stir the yogurt until smooth, stir in the anchovy essence and season with pepper. Spoon this dressing over the salad just before serving.
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