Warm tuna and risoni salad
This salad makes great leftovers for a packed lunch.
Ingredients
Warm tuna and risoni salad
- 300 g risoni pasta
- 1 tbsp vegetable or olive oil
- 1 red onion, finely chopped
- 2 zucchinis, halved lengthwise, thinly sliced
- 250 g cherry tomatoes, halved
- 425 g can tuna in oil, drained, flaked
- 1/3 cup pitted kalamata olives
- 120 g mixed baby spinach and rocket leaves
- 150 g low-fat feta cheese, crumbled
Steps
Warm tuna and risoni salad
- Cook pasta in a saucepan of boiling salted water for 8 minutes or until tender. Drain; return to pan.
- Meanwhile, heat oil in a frying pan over moderate heat. Add onion; cook, stirring, for 5 minutes or until soft. Add zucchini and tomato; cook stirring for 2 minutes or until tender. Season.
- Add zucchini mixture, tuna, olives, salad leaves and fetta to pasta in pan. Season. Toss to combine. Serve.