Name: Chilli tuna pasta salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram large shell pasta; 200 gram fresh green beans, trimmed, halved; 2 185g cans tuna in chilli oil; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/3 cup firmly packed fresh basil leaves, torn; 1 1/2 tablespoon drained baby capers, rinsed; 100 gram rocket leaves; 2 tablespoon olive oil; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1 teaspoon sugar

Ingredients

200 gram large shell pasta

200 gram fresh green beans, trimmed, halved

2 185g cans tuna in chilli oil

1/4 cup coarsely chopped fresh flat-leaf parsley

1/3 cup firmly packed fresh basil leaves, torn

1 1/2 tablespoon drained baby capers, rinsed

100 gram rocket leaves

2 tablespoon olive oil

2 tablespoon lemon juice

1 clove garlic, crushed

1 teaspoon sugar

Method

1.Cook the pasta in a large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.

2.Meanwhile, boil, steam or microwave beans until just tender and bright green; drain. Rinse under cold water; drain.

3.Drain tuna, reserving the oil from one of the cans of tuna. Place tuna in a large bowl; flake with a fork. Add pasta and beans with herbs, capers and rocket; toss gently to combine.

4.Place remaining ingredients and reserved oil in a screw-top jar; shake well. Drizzle dressing over salad; toss gently to combine.

Not suitable to freeze or microwave. This salad, without the dressing, can be made several hours ahead and refrigerated, covered.
Note

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