- 375g packet Vetta Penne
- 1/2 cup basil pesto
- 1 lemon, juiced
- 425g can tuna-in-oil, drained and flaked
- 1 small red onion, finely sliced
- 2 Lebanese cucumbers, halved lengthways and sliced
- 250g cherry tomatoes, halved
- 100g feta cheese, crumbled
- 1/2 cup pitted Kalamata olives, halved lengthways
- 1/4 cup fresh basil leaves
| - Cook penne pasta in a large saucepan of boiling salted water following packet directions. Drain. Rinse under cold water. Drain in a colander until dry. Transfer to a large bowl
- Combine pesto and lemon juice in a screw top jar. Season with salt and pepper. Shake well to combine
- Add tuna, onion, cucumbers, tomatoes, feta and olives to pasta. Season with pepper. Drizzle with pesto mixture. Gently toss to combine. Scatter with basil leaves
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