This is a quick and easy gluten free lunch option for those busy weekdays when you don’t know what to make – beetroot, tuna and avocado pasta salad. Ever since I started working from home, I felt a bit of a secret relief that I don’t have to prepare snacks and lunch for the next day. But cooking every single meal at home can still mean long hours in the kitchen. This easy but healthy lunch can be a basis for many other options. You can use all those fresh leftovers by mixing and matching ingredients into a delicious wholesome meal. Beetroot and avocado are the stars of this salad, with tuna offering protein and pasta, the carbs your body needs.
The penne pasta gets its pink colour by mixing them after boiling with the chopped beetroot pieces separately. I buy already boiled beetroots in a vacuum packaging as boiling raw beetroot takes a long time, depending on their size, 20-40 minutes).
Let’s get cooking.
Easy beetroot, tuna and avocado pasta salad
Course: Gluten free lunchCuisine: WesternDifficulty: Very easy4
servings30
minutes40
minutes300
kcalThis is an easy gluten free lunch option for those busy weekdays when you don’t know what to make – beetroot, tuna and avocado pasta salad. Not only is it quick to make, but can be adapted to whatever fresh ingredients you have at home.
Ingredients
- Salad
2-3 handfuls of dry penne pasta (I used Juvela Fibre Penne)
2 small boiled beetroots, peeled
1/4 whole cucumber or 1 small cucumber
1 can of tuna in olive oil
a few lettuce leaves, or any other greens
5-6 baby plum tomatoes
1 medium avocado
- Salad vinaigrette
Lemon juice squeezed from 1/2 lemon, or 1 tbsp cyder vinegar
2-3 tbsp extra virgin olive oil
fine sea salt, ground pepper and dried thyme to taste
- Optional topping
Roasted sesame seeds
Directions
- Boil the pasta as per the instructions, drain and rinse with cold water to cool them down.
- Wash and chop all the fresh ingredients.
- Mix the vinaigrette in a small bowl and.
- After the pasta has dried and cooled down, mix them with the beetroot pieces to give them a nice pink shine.
- Mix all the other ingredients with the vinaigrette, except the pasta and beet mixture.
- Place them in layer onto plates: all other mixed ingredients to the bottom, pasta and beetroot next and top it all up with roasted sesame seeds if preferred. Enjoy!
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