10 minutes preparation + 10 minutes cooking
8 serves of vegies in this recipe
2½ cups pasta shapes (spiral or bows)
1 punnet cherry tomatoes, sliced in half
12 black olives, pitted and sliced
1 green capsicum, seeded and diced
6 button mushrooms, sliced
½ cup snow peas, strings removed and sliced
2 tablespoons chopped parsley
1 tablespoon lemon juice
185g can of tuna in spring water, drained
½ cup low-fat Italian salad dressing*
Freshly ground or cracked black pepper, to taste
Cook pasta according to packet directions. Toss tomatoes, olives, capsicum, mushrooms, snow peas, parsley, lemon juice and tuna together. Mix through pasta. Pour the dressing over salad and add pepper to taste. Serves 4.
*Look for low-fat or fat-free dressings in the dressing section at the supermarket.
For best results use Italian parsley, when available.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 436 g