serves
4
prep
25 minutes
cook
35 minutes
difficulty
Mid
serves
4
people
preparation
25
minutes
cooking
35
minutes
difficulty
Mid
level
Ingredients
- 800 g cherry tomatoes, halved
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 - 3 garlic cloves, unpeeled
- Sea salt flakes and black pepper, for seasoning
- 400 g risoni pasta
- 150 g green beans, trimmed and cut into thirds
- 2 tbsp baby capers, rinsed
- 75 g (⅓ cup) pitted black olives, roughly chopped
- 280 g can tuna in olive oil
- 1 potato, steamed, peeled and cut into small cubes
- 4 soft - boiled eggs, peeled and halved
- 1 large handful baby basil leaves
Instructions
- Preheat the oven to 190˚C.
- Place the tomatoes, balsamic vinegar, olive oil, garlic and seasoning in a baking dish, toss to combine and bake for 30 - 35 minutes or until the tomatoes are slightly scorched and the garlic is soft. Remove and discard the garlic skins and mash the garlic in the baking dish using a fork. Gently stir the garlic through the tomatoes. Set aside.
- Meanwhile, bring a saucepan of lightly salted water to the boil. Stir in the risoni and cook for about 7 - 8 minutes or until just al dente, adding the beans to the water when the pasta has about 2 minutes cooking time remaining. Reserve 50 ml of the pasta cooking water, then drain the pasta and beans and rinse under cold water to arrest the cooking.
- Add the risoni to the tomatoes in the baking dish and toss well to combine, adding some of the reserved pasta water as needed. Add the capers, olives, tuna and potato and toss to combine well.
- To serve, transfer the pasta salad to a large shallow serving dish. Top with the halved boiled eggs and the baby basil leaves. Serve at room temperature. If you have leftovers, refrigerate in an airtight container for 1 -2 days and remove 30 minutes before eating.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
