Tuna Olive And Parsley Pasta Salad | Donna Hay
This tuna, olive and parsley pasta salad is perfect for entertaining or a quick midweek meal. A never-fail staple for any chef in a hurry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
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
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