Chilli tuna pasta salad
The salad, without the dressing, can be made several hours ahead and refrigerated, covered. Toss the dressing through the salad just before serving. For an even
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Ingredients
- 300 grams large shell pasta
- 250 grams fresh green beans, trimmed, halved
- 2 x 185g cans tuna in chilli oil
- 1/3 cup fresh flat-leaf parsley, coarsely chopped
- 1/3 cup fresh basil leaves, firmly packed, torn
- 2 tablespoons drained baby capers
- 150 grams baby rocket leaves
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) lemon juice
- 2 cloves garlic, crushed
- 2 teaspoons white sugar
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