Ingredients
375g penne
425g can tuna in oil, drained, flaked
60g bag baby rocket leaves
250g punnet cherry tomatoes, halved
½ cup sliced kalamata olives, drained
3 green spring onions, thinly sliced, plus extra to garnish
CHILLI LEMON DRESSING
2 tablespoons olive oil
1 long red chilli, finely chopped
2 tablespoons lemon juice
Method
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Cook pasta in a stockpot of boiling, salted water, until tender. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
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Meanwhile, to make dressing, whisk all ingredients in a jug until combined.
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Add tuna, rocket, tomatoes, olives and onions to pasta. Add dressing. Season with salt and pepper. Toss to combine.
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Garnish with extra spring onions.
TIP! Try replacing tuna with cooked, shredded chicken meat, for a change. Remove seeds from chillies before finely chopping, for a milder flavour.
