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Spinach & Tuna Pasta Salad - Orgran


  • Prep Time: 20m
  • Cook Time: 45m
  • Serves: 6

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Ingredients

  • 1 kilogram butternut pumpkin, peeled and cut into small cubes
  • 3 tablespoons olive oil
  • 1/2 cup pine nuts
  • 1 x 250g packet ORGRAN Rice Spirals
  • 2 tablespoons extra virgin olive oil
  • 1 x 160g bag baby spinach
  • 1 red onion
  • semi sun-dried tomatoes
  • 1 red capsicum
  • 1 x 410g can tuna in olive oil
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons honey
  • 1 clove garlic, crushed
  • 1 teaspoon mustard
  • 1/2 teaspoon finely chopped chilli

Method

  • 1. Preheat oven to 170°C (350°F).
  • 2. Spread pumpkin over a flat baking tray. Pour 3 tablespoons olive oil over pumpkin.
  • 3. Place into a moderately-hot oven and bake until golden brown and cooked.
  • 4. Spread pine nuts over a flat baking tray. Bake in a moderate oven for approx. 10 minutes or until slightly golden. Take care not to burn pine nuts.
  • 5. Cook ORGRAN pasta according to the directions on the packet. Drain pasta and place into a medium-sized serving bowl. Pour in 2 tablespoons extra virgin olive oil and stir well.
  • 6. Wash spinach and add to pasta.
  • 7. Peel and finely slice onion and add to pasta.
  • 8. Chop tomatoes and add to pasta.
  • 9. Remove seeds from capsicum. Cut into small pieces and add to pasta.
  • 10. Drain tuna and add to pasta.
  • 11. Add pine nuts to pasta. Lightly stir to combine ingredients.
  • 12. Pour ¼ cup extra virgin olive oil into a small jug. Pour in balsamic vinegar, soy sauce and honey. Add crushed garlic, mustard and chilli and stir well.
  • 13. Just before serving, pour dressing over pasta.