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Tuna risoni salad with herb oil

Name: Shannon Bennett's tuna risoni salad with herb oil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1/3 cup (80ml) olive oil; 1/4 bunch each flat-leaf parsley & basil, leaves picked, plus extra to serve; 2 tbs capers, rinsed, drained; 1 garlic clove, crushed; Finely grated zest & juice of 1 lime; 400g risoni pasta, cooked according to packet instructions, drained, rinsed; 425g can sustainable tuna in oil, drained; 240g canned chickpeas, rinsed, drained; 1 cup (120g) frozen baby peas, thawed; 1 packet (250g) baby Lebanese cucumbers (cukes), thinly sliced; 1 cup baby spinach, washed; 4 halved soft-boiled eggs, pomegranate seeds & toasted pumpkin seeds (pepitas), to serve

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by Shannon Bennett

Chef

Jan 23, 2018

A summery pasta salad that works even better as leftovers, says Shannon Bennett.

1/3 cup (80ml) olive oil
1/4 bunch each flat-leaf parsley & basil, leaves picked, plus extra to serve
2 tbs capers, rinsed, drained
1 garlic clove, crushed
Finely grated zest & juice of 1 lime
400g risoni pasta, cooked according to packet instructions, drained, rinsed
425g can sustainable tuna in oil, drained
240g canned chickpeas, rinsed, drained
1 cup (120g) frozen baby peas, thawed
1 packet (250g) baby Lebanese cucumbers (cukes), thinly sliced
1 cup baby spinach, washed
4 halved soft-boiled eggs, pomegranate seeds & toasted pumpkin seeds (pepitas), to serve

Method

1.

To make the herb oil, place oil, parsley, basil, capers, garlic and lime zest and juice in a blender and whiz until smooth. Season.
2.

Transfer pasta to a bowl and add herb oil, tuna, chickpeas, peas, cucumber and spinach. Toss to coat and season. Top with halved soft-boiled eggs and scatter with pomegranate seeds and pepitas to serve.