Rocket, tuna and tomato pasta

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Rocket, tuna and tomato pasta

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  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings
  • Capable cooks

This pasta salad is perfect for lunch-boxes and picnic baskets.

Featured in
Pasta recipes, Main recipes

Ingredients

  • 375g dried fusilli pasta
  • 1 bunch rocket, ends trimmed, washed, shredded
  • 1 small red onion, halved, cut into thin wedges
  • 100g button mushrooms, thinly sliced
  • 100g semi-dried tomatoes, roughly chopped
  • 1 green capsicum, halved, deseeded, cubed
  • 1 185g can tuna in oil, drained, flaked
  • 60ml (1/4 cup) olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, crushed
  • Salt & ground black pepper, to taste

Method

  • Step 1
    Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and rinse under cold running water until cold. Transfer to a large bowl.
  • Step 2
    Add the rocket, onion, mushrooms, semi-dried tomatoes, capsicum and tuna to the pasta, and toss to combine.
  • Step 3
    Place the oil, vinegar and garlic in a small screw-top jar and shake well to combine. Taste and season with salt and pepper. Pour the dressing over the salad and toss to coat

  • Low sodium

Nutrition

  • 2573 kj

    Energy

  • 21g

    Fat Total

  • 3g

    Saturated Fat

  • 8g

    Fibre

  • 24g

    Protein

  • 30mg

    Cholesterol

  • 195.75mg

    Sodium

  • 11g

    Carbs (sugar)

  • 80g

    Carbs (total)

All nutrition values are per serve

Notes

For the kids: chicken pasta salad – replace the tuna with 1 cup cubed cooked chicken. Omit the garlic and replace the semi-dried tomatoes with fresh tomatoes.

  • Author: Kerrie Mullins
  • Publication: Australian Good Taste

Source: taste.com.au

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