250 gm cherry tomatoes
1 large onion, cut into wedges
3-4 garlic cloves, sliced
1/4th cups almonds, chopped
1 tbsp olive oil
425 gm of tuna, drained
300 gm penne/fussily pasta
1 cup corn kernels, cooked
1 cup rocket/arugula/baby spinach
1 bunch fresh parsley
1 lemon, juiced
1/3 cup olive oil
2 tsp whole grain mustard sauce
1 tbsp capers, rinsed and chopped
1 tbsp pickled red bell peppers, finely chopped
1. Pre-heat oven to 180 degrees celsius, Line a baking tray with parchment paper. Lay out onion, cherry tomatoes, garlic and almonds and drizzle them olive oil. Gently roast till 15 minutes till the tomatoes have softened,
2. Cook the pasta in a large saucepan, till tender.
3. For the dressing mix all the ingredients in a bowl and keep aside.
4. Mix cooked pasta, roasted ingredients, tuna, corn kernels, salad leaves and parsley and the dressing. Mix gently. Serve Hot or at room temperature.