Green pasta salad with tuna and lemon pangrattato
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Say goodbye to sad pasta salads with this fresh, protein-packed tuna number! The bright green sauce features butter beans, yoghurt and lots of herbs to really up the protein and fibre of the dish.
Each serving provides 523 kcal, 36.4g protein, 60g carbohydrate (of which 6.2g sugars), 13.3g fat (of which 4.4g saturates), 6.2g fibre and 1.17g salt.
Ingredients
For the pasta salad
For the lemon pangrattato
- ½ tbsp olive oil
- 60g/2¼oz panko breadcrumbs
- ½ tbsp finely grated Parmesan
- 1 lemon, zest only
- 1 tbsp capers, finely chopped
- pinch dried red chilli flakes
- salt and freshly ground black pepper
For the green dressing
- 150g/5½oz full-fat Greek-style yoghurt
- 200g tin butter beans, drained and rinsed
- 15g/½oz fresh basil
- 15g/½oz fresh parsley
- 1 lemon, juice only, plus extra to serve
- 1 garlic clove, peeled
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- salt and freshly ground black pepper
Method
To make the pasta salad, bring a large saucepan of salted water to the boil. Cook the pasta according to the packet instructions, or until al dente. Add the peas for the final 3 minutes of cooking, then drain and rinse everything briefly under cold water to cool.
Meanwhile, make the pangrattato. Heat the oil in a frying pan over a medium heat and fry the breadcrumbs for 3–4 minutes until golden and crisp. Stir through the Parmesan, lemon zest, capers and chilli flakes. Season well with salt and pepper, then set aside.
To make the dressing, add all of the ingredients and 4 tablespoons water to a blender or food processor. Season with a generous pinch of salt and pepper and blend until smooth, creamy and bright green. Add an extra splash of water if needed to loosen the dressing slightly.
Add the cooled pasta and peas to a large bowl along with the onion, celery, tomatoes and tuna. Pour over the dressing and toss well until everything is evenly coated, then fold in the rocket.
Top the salad with the pangrattato, plenty of black pepper and an extra squeeze of lemon juice, if preferred.
Recipe tips
This recipe will keep for up to 3 days in an air-tight container in the fridge.
