Chilli tuna pasta salad

  • 30 mins preparation
  • Serves 4
  • Print


Chilli tuna pasta salad
  • 200 gram large shell pasta
  • 200 gram fresh green beans, trimmed, halved
  • 2 185g cans tuna in chilli oil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup firmly packed fresh basil leaves, torn
  • 1 1/2 tablespoon drained baby capers, rinsed
  • 100 gram rocket leaves
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 teaspoon sugar


Chilli tuna pasta salad
  • 1
    Cook the pasta in a large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, boil, steam or microwave beans until just tender and bright green; drain. Rinse under cold water; drain.
  • 3
    Drain tuna, reserving the oil from one of the cans of tuna. Place tuna in a large bowl; flake with a fork. Add pasta and beans with herbs, capers and rocket; toss gently to combine.
  • 4
    Place remaining ingredients and reserved oil in a screw-top jar; shake well. Drizzle dressing over salad; toss gently to combine.


Not suitable to freeze or microwave. This salad, without the dressing, can be made several hours ahead and refrigerated, covered.

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