150g/5oz gluten free pasta, cooked according to packet instructions and drained
150g/5oz olives, chopped
150g/5oz canned tuna, drained
75g/2½oz parmesan, grated
2 tbsp olive oil
3 tbsp chopped fresh flatleaf parsley
1 small handful basil leaves
For the salad
3 carrots, grated or sliced into ribbons using a vegetable peeler
1 cucumber, seeds removed and grated or sliced into ribbons using a vegetable peeler
2 tomatoes, chopped
Serves - 4
Place the cooked gluten free penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish).
Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together.
Serve both bowls of salad together at the table topped with the basil.
Recipe adapted from: Good Food