Ingredients:
300 g large shell pasta
200 g green beans, halved
2 (185 g) cans tuna, in chili oil
1/4 cup coarsely chopped fresh parsley
1/4 cup firmly packed fresh basil leaves, torn
2 tablespoons drained baby capers
100 g baby rocket or 100 g baby spinach leaves
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, crushed
2 teaspoons sugar
Directions:
Cook the pasta in a large pan of boiling water, uncovered, until it is just tender. Drain the pasta, then rinse it under cold water.
Meanwhile, boil, steam or microwave the beans until just tender, then drain. Drain the tuna over a small bowl, reserving the oil for the Dressing. Flake the tuna into large chunks with a fork.
Just before serving, combine the pasta, beans tuna, herbs and capers is a large bowl then drizzle with the Dressing. Serve the salad topped with rocket leaves.
DRESSING.
Combine all of the ingredients with the reserved chilli oil in a jar and shake well.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.