Quick Tuna & Risoni Salad
Quick Tuna & Risoni Salad
Rate this RecipeIngredients
- 1 1/2 cups risoni orzo pasta
- 1 cup baby spinach roughly chopped
- 400 g canned chickpeas drained & rinsed
- 2 tomatoes diced
- 2 lebanese cucumbers diced
- 1 red capsicum finely diced
- 1 red onion small, finely diced
- 1/3 cup kalamata olives pitted, roughly chopped
- 180 g canned tuna drained (I like chilli flavoured)
- 1 cup mint leaves finely chopped
- 3 tablespoons extra virgin olive oil
- 1–2 tablespoons lemon juice
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon pure maple syrup optional
- sea salt & cracked black pepper
Instructions
- Cook the risoni in salted boiling water, as per packet instructions. I usually cook for about 8 minutes, so it still has a bit of bite to it.1 1/2 cups risoni
- For the dressing: Combine all the ingredients in a small bowl. Season well.3 tablespoons extra virgin olive oil, 1–2 tablespoons lemon juice, 1/2 teaspoon dijon mustard, 1/2 teaspoon pure maple syrup, sea salt & cracked black pepper
- Place the risoni and all the remaining ingredients in a large bowl, drizzle over the dressing and toss together.1 1/2 cups risoni, 1 cup baby spinach, 400 g canned chickpeas, 2 tomatoes, 2 lebanese cucumbers, 1 red capsicum, 1 red onion, 1/3 cup kalamata olives, 180 g canned tuna, 1 cup mint leaves
Notes
If you’re making a big batch for the next few days, only dress the salad when you place it in your bowls ready to eat. This way it might stretch to last for 3–4 days.
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