Tuna Olive And Parsley Pasta Salad | Donna Hay

Ingredients

• 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