Pasta salad with turmeric

Paste300 gramsBulgarian pepper (green)1 pieceTuna in oil (canned)1 bankGherkins20 piecesCherry tomatoes5 itemsGround turmeric0.5 tsp2 piecesCoriander (fresh)8 branchesOil (rapeseed)5 tbsp.Vinegar (from sherry)1 tbsp.Pepper
  • Servings:
  • Flow temperature:Room temperature

Cook al dente pasta in three liters of boiling water. Drain and allow to cool. Wash and dry the coriander, onion and green pepper. Finely chop the coriander leaves. Finely chop the onion. Cut the gherkins in small circles, cut the cherry tomatoes in half, and the pepper into thin slices. Open a can of tuna, let drain excess oil.

Mix all the ingredients with pasta and sprinkle with turmeric - the dish should be a bright yellow color. Drizzle with oil, salt, pepper, cover with a lid and leave for two hours. An hour before serving, add vinegar and, if necessary, spices.

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