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
¾ cup chopped flat-leaf parsley
¾ cup (120g) pitted kalamata olives, halved
1 red capsicum, seeded, thinly sliced
275g jar marinated artichoke hearts, drained
60g pkt Coles Australian Baby Rocket
¼ cup (40g) pine nuts, toasted
Lemon dressing
½ cup (150g) whole-egg mayonnaise
¼ cup (60ml) lemon juice
3 tsp Dijon mustard
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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.
