Cold pasta salad

Cold pasta salad – among my favorite dishes, the serving method is different from the ideal pasta and no less delicious.
This salad recipe serves as a complete meal – it contains carbohydrates, proteins, fats, and dietary fiber.
Full of flavor, easy to prepare and enough for a few days.
A salad that can be eaten for lunch, dinner, and also as a salad for guests when they arrive (on days that are allowed)
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So what do you need?
Ingredients:
500 grams of fusilli pasta
2 cans of tuna in filtered oil
2 large or larger cherry tomatoes (without the liquid)
1/2 large red onion
5 stalks of chopped green onions
A handful of chopped coriander/parsley
A handful of chopped basil leaves
4 tablespoons light corn kernels
30 units black/green olives or mix
3 tablespoons pomegranate seeds – optional
2 tablespoons of high-quality olive oil
A teaspoon of salt
A teaspoon of ground black pepper
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Preparation method:
Prepare and drain the pasta according to manufacturer's instructions - it is recommended to prepare the pasta al dente (so that the pasta is slightly hard).
At the same time, chop and prepare the vegetables in a large bowl.
Mix everything and season.