You’ll need: 4 cups penne pasta; 2 cups green beans, sliced; 1 can tuna, drained; 1½ cups cherry tomatoes, sliced in half; 2 boiled eggs, cut into quarters; 1 red pepper, deseeded and cut into strips; 1 cup olives, pitted.

For the dressing – 250ml of Nola Original Mayonnaise; ¼ cup French-style dressing; 1 tsp mustard (optional); 1 handful of parsley, finely chopped (optional); 2 cups crispy rocket leaves (optional).

How to: 

Bring a large pot of salted water to a boil, add pasta and cook until soft but firm.

Drain in a colander and set aside to cool.

Add the beans to a small pot of boiling water and cook for a few minutes until tender yet firm.

Place in cold water to cool down.

Gently toss all the ingredients together. Mix the Nola Original Mayonnaise, French dressing and mustard together – fold through the pasta salad.

Garnish with parsley and rocket, and serve.

* Recipe & image by RCL Foods.