tuna, olive and parsley pasta salad
- 1 clove garlic
- 2 teaspoons finely grated lemon rind
- 1 cup pitted Sicilian (green) olives
- 2½ cups parsley leaves, finely chopped
- 1½ cups dill sprigs, finely chopped
- ½ cup (125ml) extra virgin olive oil
- ¼ cup (60ml) white balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon sea salt flakes
- 400g creste di gallo pasta+
- 2 x 125g cans tuna slices, drained
- baby rocket leaves and cracked black pepper, to serve
- Place the garlic, lemon rind and olives in a mortar and pound with a pestle until roughly chopped. Transfer to a large bowl. Add the parsley, dill, oil, balsamic, lemon juice and salt and mix to combine. Set aside.
- Cook the pasta in a large saucepan of salted boiling water for 8 minutes or until al dente. Drain and refresh under cold water. Add the pasta to the olive mixture and mix to combine.
- Place in a serving bowl and top with tuna and rocket. Sprinkle with pepper to serve. Serves 4–6.
+ Creste di gallo literally translates to ‘rooster’s crest’. This pasta looks like a frill-edged pasta elbow. If unavailable, you can use large pasta shells.
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