23/08/2022 
This recipe was developed for Fruit & Veg Month 2022
CategoryCold Meals, Everyday, Salad, Vegetable
Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Salad
250 g risoni (or any short pasta e.g. shells)
½ cup frozen corn kernels or canned corn kernels, drained
400 g canned tuna in springwater, drained, flaked
1 lebanese cucumber, finely chopped
1 small red Capsicum, finely chopped
1 small yellow capsicum, finely chopped
1 large carrot, grated
½ small red onion, finely chopped
⅓ cup chopped fresh basil (optional)
Dressing
2 tbsp lemon juice
1 tbsp Oil
1 tsp Dijon mustard
Method
1
Cook risoni in a large saucepan of boiling water for 6-8 minutes or until tender. Add the corn for the last 2 minutes of cooking time.
2
Drain risoni and corn, then rinse under cool water. Drain water.
3
Place risoni mixture in a large bowl. Add tuna, cucumber, capsicum, carrot, onion and basil, and toss to combine.
4
To make dressing, mix lemon juice, oil and mustard in a small bowl. Add dressing to salad and toss to combine. Serve
Tip
- Salad can be served warm or cold.
Variation
- If risoni is not available, you can use other short pasta e.g. shells or spirals.
Ingredients
Salad
250 g risoni (or any short pasta e.g. shells)
½ cup frozen corn kernels or canned corn kernels, drained
400 g canned tuna in springwater, drained, flaked
1 lebanese cucumber, finely chopped
1 small red Capsicum, finely chopped
1 small yellow capsicum, finely chopped
1 large carrot, grated
½ small red onion, finely chopped
⅓ cup chopped fresh basil (optional)
Dressing
2 tbsp lemon juice
1 tbsp Oil
1 tsp Dijon mustard
Directions
1
Cook risoni in a large saucepan of boiling water for 6-8 minutes or until tender. Add the corn for the last 2 minutes of cooking time.
2
Drain risoni and corn, then rinse under cool water. Drain water.
3
Place risoni mixture in a large bowl. Add tuna, cucumber, capsicum, carrot, onion and basil, and toss to combine.
4
To make dressing, mix lemon juice, oil and mustard in a small bowl. Add dressing to salad and toss to combine. Serve
