Minty rocket, tuna and pasta salad
This recipe makes a lovely big bowl of healthy pasta salad, bursting with herby goodness, and it can be made in a matter of minutes. Serve at the table, or pop into lunch boxes or picnic hampers. 75g of dried pasta is a perfect portion size for one person.
(Serves 4)
Ingredients:
320g wholewheat penne (or other similar shaped pasta)150g frozen sweetcorn kernels160g can tuna in spring water, drained60g rocket leavesA large handful of green olives, pitted and quarteredGrated zest and juice of 1 unwaxed lemonA handful of fresh mint leaves, choppedFreshly ground black pepper, to taste1 tbsp extra virgin olive oil
Method:
Cook the pasta in boiling water according to the packet instructions, then 3 minutes before the end of the cooking time, add the sweetcorn
Once the pasta and sweetcorn are cooked, drain, run under cold waterand transfer to a large bowl
Add all the remaining ingredients, mix to combine and serve
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield