Butter Bean, Tuna & Raw Vegetable Pasta Salad
2 zucchini, trimmed and diced
2 sticks celery, trimmed and diced
3 radishes, trimmed and diced
2 medium tomatoes, diced
1 cup packed rocket leaves, coarsely chopped
300g tin drained and flaked
½ 660g jar drained and rinsed
¼ cup rinsed and drained
Sea salt and freshly ground black pepper
1⁄3 cup toasted
Cook pasta in plenty of boiling, salted water for 8-10 minutes, or until al dente (just tender to the bite). Drain well and set aside to cool while you prepare and chop the vegetables.
Combine pasta, vegetables, rocket, tuna, beans, olives and capers in a large salad bowl. Drizzle with Chardonnay vinegar and EVO and season with salt and pepper. Toss well to combine. Scatter with pine nuts.
Serve with mustard mayonnaise on the side, to spoon over.
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.