Head to the Med with this tasty salad that is not only a hit at the dinner table, but a great work lunch, too.
Serves44
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
375g penne
425g can chunk-style tuna in oil, drained
3/4 cup chopped flat-leaf parsley
3/4 cup (120g) pitted kalamata olives, halved
1 red capsicum, seeded, thinly sliced
275g jar marinated artichoke hearts, drained
60g pkt Coles Australian Baby Rocket
1/4 cup (40g) pine nuts, toasted
Lemon dressing
1/2 cup (150g) whole-egg mayonnaise
1/4 cup (60ml) lemon juice
3 tsp Dijon mustard
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Step 2
Meanwhile, to make the lemon dressing, whisk mayonnaise, lemon juice and mustard in a small jug. Season.
Step 3
Combine the pasta and half the dressing in a large bowl. Add the tuna, parsley, olives, capsicum and artichoke and gently toss to combine.
Step 4
Divide the salad among serving plates. Sprinkle with rocket and pine nuts. Serve with remaining dressing.
