Over the last couple of weeks I have not baked much as I don't think any frosting can withstand this type of weather. I don't even dare to think of making anything with fondant as I am sure it'll just end up as one big mess! These few days I can only think of meals that are quick to prepare and a pasta salad seems ideal. This particular recipe is no-fuss, easy and can be made way beforehand. It can be served either warm, at room temperature and even cold from the fridge.
Tomato and Tuna Pasta Salad
Recipe Adapted from "Donna Hay's Summer Cool"
1 medium-sized can tuna chunks in brine
250g cherry tomatoes, halved
250g teardrop tomatoes, halved
200g green beans (french beans), blanched and sliced
1 1/2 loosely packed cup of mixed salad leaves (arugula, rocket, radicchio, spinach)
1 clove garlic, crushed and minced finely
1/4 lemon juice
1 Tbsp lemon zest
1/4 cup white wine vinegar
2 Tbsp olive oil (add more if required)
Salt and cracked black pepper to taste
1) Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or ntil al dente. Drain, refresh under cold water and set aside.
2) Break the tuna chunks into smaller pieces.
3) In a large mixing bowl, add the cooled pasta, tuna chunks, tomato, beans and mxed salad.
4) Add the minced garlic, lemon juice, zest, white wine vinegar and olive oil. Season with salt and black pepper to taste. Toss to combine. Add more olive oil if required.