Ingredients

Zafarelli Fusilli No. 17 500g
3 garlic cloves, unpeeled
3 punnets cherry tomatoes, halved
3 tbsp balsamic vinegar
3 tbsp olive oil
200g green beans, trimmed
80g kalamata pitted black olives, sliced
300g can tuna in olive oil, drained
300g potato, steamed, peeled, and quartered
4 soft boiled eggs, peeled and halved
3 large handfuls of salad greens (e.g. baby spinach, lettuce, kale)
½ bunch basil leaves
Salt & pepper

Dressing
2 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1 small garlic glove, minced
1 tsp Dijon mustard
Salt & pepper

Method

1. Preheat the oven to 180°C.
2. In a baking tray, combine the garlic, tomatoes, balsamic vinegar, olive oil, salt, and pepper. Mix well and bake for about 25 minutes.
3. Remove the garlic from its skin, press with a fork, and stir it into the roasted tomatoes.
4. Meanwhile, cook the pasta in a pot of boiling salted water according to packet directions, reserving ⅓ cup of the cooking water.
5. When the pasta has a few minutes remaining, blanch the beans in the same pot.
6. Once cooked, drain the pasta and beans and refresh under cold water.
7. In a large bowl, gently toss the pasta, seasoned tomatoes, olives, salad greens, tuna, and potato together. Add some reserved pasta water if needed to loosen the mixture.
8. Whisk together the dressing ingredients.
9. To serve, pour the dressing over the salad and top with eggs and basil leaves.