Tuna Pasta Salad - cooking recipe

Ingredients

12 oz bow-tie pasta (farfalle)
1 cup frozen peas
4 None eggs, at room temperature
3 cans (5 oz each) tuna in olive oil, drained
9 oz cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved
3 oz baby spinach and arugula salad mix
1 cup crumbled feta cheese
1/4 cup store-bought honey mustard dressing

Preparation

Cook the pasta in a large saucepan of boiling salted water according to package directions. Add the peas during the last 1 min of cooking. Drain. Refresh under cold running water, then transfer to a large bowl.
Meanwhile, place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 10 mins; drain. Cool eggs under cold water. Peel and cut in half, lengthwise.
Add the tuna, tomato, olives, salad mix, feta, egg and dressing to the pasta mixture in bowl. Toss gently to combine. Season. Serve.