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Warm risoni salad with tuna and sweet potato
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Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
45 minutes
45 minutes
Risoni: tiny pasta perfect for refreshing summer salads.
Ingredients:
- 400g orange sweet potato, peeled, cut into 2cm pieces
- Olive oil cooking spray
- 250.00 ml dried risoni pasta
- 200g grape tomatoes, halved
- 425g can tuna in oil, drained, flaked
- 75g baby rocket
- 64.38 gm French dressing
Instructions:
- Preheat the oven to 240C/220C fan-forced and line a baking tray with baking paper. Place the potato on the tray and spray it with oil. Bake for about 30 minutes until it turns golden and crispy.
- Cook pasta in a saucepan of boiling, salted water according to package instructions until al dente. Drain.
- Combine pasta, potato, tomato, tuna, and rocket in a bowl. Drizzle with dressing, toss to coat evenly. Serve.
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