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Butter Bean, Tuna & Raw Vegetable Pasta Salad

Butter Bean, Tuna & Raw Vegetable Pasta Salad

150g La Genuina cavatelli pasta
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 Callipo tuna in EVO, drained and flaked
½ 660g jar El Navarrico butter beans, drained and rinsed
¾ cup Serpis pimiento stuffed olives
¼ cup Sabato salted capers, rinsed and drained
3-4 Tbsp Forum Chardonnay vinegar
1⁄3 cup Mas Portell basil infused EVO
Sea salt and freshly ground black pepper
1⁄3 cup Pinoli pine nuts, toasted
 to serve

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.

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Sabato


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