Name: Mediterranean Tuna and Risoni Salad
Prep time: 10 min
Cook time: 10 min
Ingredients: 250g risoni pasta; 2 x 95g John West Tuna Tempters in Olive oil, drained; 1/2 cup pitted marinated mixed olives, drained and chopped; 1/2 cup roasted capsicum strips, drained; 2 tablespoons baby capers, drained; 3 shallots, thinly sliced (reserve some for garnish); 100g Greek feta, crumbled; 1/2 cup flat leaf parsley, chopped; Squeeze lemon to finish; 1 tablespoon fresh lemon juice; 1/3 cup extra virgin olive oil

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Cook the risoni according to packet directions, drain and set aside to cool
Add all salad ingredients to cooled risoni and season to taste. Toss well to combine
Meanwhile, make the vinaigrette
Toss vinaigrette though the salad just before serving

Lemon Vinaigrette

Combine dressing ingredients in a jar (with lid) and shake to combine

Cook the risoni according to packet directions, drain and set aside to cool
Add all salad ingredients to cooled risoni and season to taste. Toss well to combine
Meanwhile, make the vinaigrette
Toss vinaigrette though the salad just before serving

Lemon Vinaigrette

Combine dressing ingredients in a jar (with lid) and shake to combine

Cook the risoni according to packet directions, drain and set aside to cool
Add all salad ingredients to cooled risoni and season to taste. Toss well to combine
Meanwhile, make the vinaigrette
Toss vinaigrette though the salad just before serving

Lemon Vinaigrette

Combine dressing ingredients in a jar (with lid) and shake to combine

Ingredients

Lemon Vinaigrette

Method

Lemon Vinaigrette

Lemon Vinaigrette

Lemon Vinaigrette

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Lemon Vinaigrette

Ingredients

Lemon Vinaigrette

Method

Lemon Vinaigrette

Lemon Vinaigrette

Lemon Vinaigrette

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Lemon Vinaigrette