Recipe: Tuna & Tomato Penne Salad with Basil
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14 February 2012
Gluten free
A picnic-perfect organic penne salad
This vibrant pasta salad is made with gluten-free brown rice penne, which is now available in our house-brand pre-packs and bulk bins. With sweet, plump little cherry tomatoes and aromatic basil it encapsulates the taste of summer!
Ingredients (serves 3)
200 g gluten-free brown rice penne
1 garlic clove, smashed
2 Tbsp lemon juice
1½ Tbsp extra virgin olive oil
¼ tsp sea salt
freshly ground black pepper
1 x 185 g can tuna in brine, drained
200 g cherry tomatoes, halved
10 kalamata olives, pitted & halved
handful of basil leaves, larger ones slivered
handful of small rocket leaves
Method
1. Bring a large saucepan of salted water to the boil. Add pasta and boil steadily until al dente: this should only take about 5 minutes. Drain and rinse under cold water.
2. Meanwhile, combine garlic, lemon juice, olive oil, salt & pepper in a large mixing bowl. Allow to sit for 10 minutes, remove the garlic then add tuna, tomatoes, olives and pasta. Gently combine, tasting to check seasoning, then carefully fold through the basil and rocket and serve.