Warm Mediterranean tuna and risoni salad

Take inspiration from the Mediterranean with this vibrant tuna and risoni salad which is packed with flavour.

Recipe «Warm Mediterranean tuna and risoni salad» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 medium red capsicum, thickly sliced, 1 medium yellow capsicum, thickly sliced, 4 small roma tomatoes, quartered, 1 large red onion, cut into thin wedges, Pinch of chilli flakes , 1 tbsp fresh thyme leaves, 1/4 cup balsamic dressing, 1/2 cup pitted kalamata olives , 1 cup dried risoni pasta, 425g can tuna in oil, drained, flaked, 75g baby spinach, 75g low-fat feta, crumbled.

Ingredients:

• 1 medium red capsicum, thickly sliced 
• 1 medium yellow capsicum, thickly sliced 
• 4 small roma tomatoes, quartered 
• 1 large red onion, cut into thin wedges 
• Pinch of chilli flakes 
• 1 tbsp fresh thyme leaves 
• 1/4 cup balsamic dressing 
• 1/2 cup pitted kalamata olives 
• 1 cup dried risoni pasta 
• 425g can tuna in oil, drained, flaked 
• 75g baby spinach 
• 75g low-fat feta, crumbled 

Instructions

1. Preheat oven to 200C/180C fan-forced. Combine capsicum, tomato, onion, chilli, thyme and 1 tablespoon dressing in a large baking dish. Season with salt and pepper. Toss gently to coat. Roast vegetables for 30 minutes, adding olives for the last 5 minutes of cooking time.
2. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
3. Combine vegetables, pasta, tuna, spinach and remaining dressing in a large bowl. Toss to combine. Serve sprinkled with fetta.