Pasta And Fish Salad
|Farfalle||14 Ounce (3.5 Cup/400 Gram)|
|Boiling water||2 Cup (32 tbs)|
|Oil||30 Milliliter (2 Tablespoon/50 Gram)|
|Pink onions||2 , chopped|
|Canned kidney beans||7 Ounce, drained (1 Cup/200 Gram)|
|Ground black pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Put the farfalle in a pot and pour on enough boiling water to cover. Add a pinch of salt and a few drops of oil, cover and cook for 9 minutes. Drain and rinse thoroughly under cold running water. Drain thoroughly.
Toss the pasta in the oil, add the tuna, onions and kidney beans and mix well.
Season with salt and pepper, sprinkle with parsley and serve with lemon wedges.