Spring is just around the corner, and this pasta salad is perfect for the season. With a handful of quality ingredients, you can create a dish that's not only delicious but also versatile enough to enjoy any time of year—though it’s especially great on sunny days!
Serves 3-4
250g Rustichella fusilli pasta
Pinoli pine nuts, toasted
3x 80g tins Callipo tuna with chilli in oil (use oil too)
Half jar Sabarot red pepper drops
Juice of half a lemon
Lemon zest
3-4 Tbsp Forvm Chardonnay vinegar
Mint, finely chopped
Italian parsley, finely chopped
Cook the fusilli in plenty of salted boiling water until al dente.
Meanwhile, toast the pine nuts until golden. Once the fusilli is done, drain and place into a bowl. Fold through the remaining ingredients.
Finish with chopped parsley and mint and serve.
