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Tuna pasta salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
22 minutes
22 minutes
Zesty lemon pasta salad topped with Parmesan cheese.
Ingredients:
- 4.60 gm olive oil
- 100g penne rigate
- 1 lemon
- 200g bag Italian Lettuce Mix
- 1 185g can chunk-style tuna in springwater, drained, flaked into large pieces
- 1/2 medium red onion, thinly sliced
- 80g olive
- 40.00 ml roughly chopped fresh Continental parsley
- 80mls (1/3 cup) Italian salad dressing
- Parmesan cheese, shaved, to garnish
- 4 anchovy fillets in oil (optional), drained, thinly sliced lengthways, to garnish
Instructions:
- In a large saucepan, bring water to a rapid boil. Add olive oil and pasta. Stir occasionally to keep the pasta from sticking. Cook until al dente according to package instructions. Drain and rinse under cold water until pasta cools to room temperature.
- Peel the lemon rind with a vegetable peeler, remove the white pith, and cut into thin strips, or use a zester as an alternative.
- In a serving dish, mix the pasta, lettuce, tuna, onion, olives, parsley, and lemon zest strips. Pour the Italian Dressing over the salad and toss well. Top with Parmesan cheese and anchovies (if desired). Serve right away.