Rocket And Tuna Pasta Salad
This pasta dish is a symphony of flavors and textures, marrying tender pasta with briny tuna, zesty tapenade, and sweet sundried tomatoes. The peppery rocket leaves add a fresh, vibrant note to this dish, while a squeeze of lemon juice brightens everything up. It's a light and satisfying meal that comes together effortlessly for a delightful dining experience.
— Constant Cookbook
Ingredients
- 200 g pasta (farfalle)
- 1 can tuna (in brine)
- 1 heaped tbsp tapenade
- 10 sundried tomatoes
- 125 g rocket leaves
- 1/2 lemon (juice)
- freshly ground black pepper and salt, to taste
Instructions
- Boil the pasta according to the instructions on the packet in salted water. Soak the sundried tomatoes in hot water (if you have bought the 'dry' tomatoes, the ones in oil don't need soaking).
- While the pasta cooks: Open the can of tuna and drain well. Cut the sundried tomatoe into thin strips.
- When the pasta is cooked: drain and quickly rinse with cold water and drain again. Then add tapenade, sundried tomatoes, lemon juice and black pepper. Stir. Gently fold in the rocket leaves. Enjoy!
Yield
Serves 2
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