Tuna and chargrilled vegetable pasta salad


Serves: 4
Time to make: 15 mins
Total cost: $11.80 / $2.95 per serve

  • 2 cobs corn, husk and silk removed
  • 1 red capsicum, halved, deseeded and thinly sliced
  • 1 zucchini, thinly sliced
  • 1 large red onion, halved and cut into thin wedges
  • cooking oil spray
  • 200g macaroni
  • 2 x 185g cans tuna in spring water, drained and flaked
  • 100g reduced-fat ricotta, crumbled
  • 1/3 cup chopped flat-leaf parsley
  • 2 tablespoons chopped capers
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon finely grated lemon rind
  • lemon wedges, to serve


Step 1  Preheat a chargrill on medium-high. Spray vegetables with cooking oil. Grill, in batches, until brown and tender. Use a sharp knife to remove kernels from corn cobs. Place in a large bowl along with other vegetables.

Step 2  Cook pasta in a large saucepan of boiling water following packet directions or until cooked but still slightly firm. Drain. Add to vegetables in bowl.

Step 3  Add remaining ingredients (except lemon wedges) and toss to combine. Taste and season with freshly ground black pepper. Serve with lemon wedges.

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