Mediterranean Tuna and Risoni Salad

• 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

Lemon Vinaigrette

• 1 tablespoon fresh lemon juice
• 1/3 cup extra virgin olive oil