Fork spaghetti salad

Name: Fork spaghetti salad
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 pack of (500 g) Fork spaghetti; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 3 Eggs (size M); 1 collar (225 g) Spring onions; 250 g cherry tomatoes; 1 can(s) Tuna pieces in vegetable oil (net 185 g, fish weight 150 g); 3 Garlic cloves; 150 g Whole milk yoghurt; 2 TABLESPOONS Herb Vinegar; 250 g Salatcreme-Dressing (20% Fett); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g black olives; 7-10 Tbsp Picking salad and basil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

1 pack of (500 g) Fork spaghetti
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
3 Eggs (size M)
1 collar (225 g) Spring onions
250 g cherry tomatoes
1 can(s) Tuna pieces in vegetable oil (net 185 g, fish weight 150 g)
3 Garlic cloves
150 g Whole milk yoghurt
2 TABLESPOONS Herb Vinegar
250 g Salatcreme-Dressing (20% Fett)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g black olives
7-10 Tbsp Picking salad and basil

Directions

1
Put the pasta in boiling salted water and cook over medium heat for 8-9 minutes. Then pour onto a sieve, rinse with cold water and drain well. Drizzle spaghetti with oil. In the meantime, put eggs in boiling water and let it boil for 9 minutes, drain, quench and peel. Quarter the eggs and chop roughly. Meanwhile clean and wash spring onions and cut them into fine rings. Clean, wash and halve the tomatoes.
2
Put the tuna fish on a sieve, drain and tear apart with a fork. Peel garlic and chop very finely. Mix yoghurt, vinegar, salad cream and garlic. Season to taste with salt, pepper and sugar. Mix spaghetti, spring onions, tuna, eggs, cherry tomatoes and olives. Pour sauce over it, mix and let it soak through. Serve on lettuce leaves garnished with basil