High Protein Lentil Pasta Salad
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High Protein Lentil Pasta Salad
Recipe by Magdalena Roze
Ingredients
100g cooked San Remo lentil pasta
1 x 125g tin Sirena tuna slices in olive oil 5 cherry tomatoes, sliced.
Rocket (handful), chopped.
1 tablespoon capers
1/2 avocado, diced.
1–2 tablespoons chopped parsley.
Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon honey
Salt and Pepper
METHOD
Cook pasta according to packet instructions to yield 100g cooked.
Drain the tuna slices then place in a bowl and agitate slightly with a fork so they break up just a little.
Add tomatoes, rocket, capers, avocado and parsley and mix. Once pasta is cooled, gently mix through.
For the dressing, place all ingredients in a small bowl and whisk until incorporated. Taste to make sure sweet and sour flavours are balanced. Drizzle a couple of tablespoons into the salad bowl and stir through.
Transfer the salad onto your favourite plate or bowl to enjoy. Use leftover dressing for dinner or lunch the next day.
