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  • Course: lunch/dinner
  • Cuisine: Mexican
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Serving: 1-2 portions

Recipe and photos created by: Renata Goos

INGREDIENTS:

  • 2 cups bowtie pasta cooked
  • ½ cup red grape tomatoes halved
  • ½ cup yellow grape tomatoes halved
  • ½ cup broccoli 
  • 1 tbs fresh parsley finely chopped
  • 1 tbs cotija cheese and more for topping
  • 2 tbs olive oil
  • 1 tbs white vinegar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 can of FINERFIN Mexicana Salad Tuna meal

WATCH HOW WE PREPARED THIS

INSTRUCTIONS:

Mix all the ingredients in a bowl except for the tuna. Place the pasta salad on a serving dish or a bento box and top with the FINERFIN Mexicana Salad tuna meal. Sprinkle with cotija cheese.

This recipe can be made the day before and kept in the refrigerator for a day or two.

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