Pasta salad with tuna, capers & balsamic dressing
Update tuna pasta salad by skipping the mayo and adding balsamic vinegar, olive oil, colourful tomatoes and celery
- Prep: 10 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 350g orecchiette pasta
- 225g jar MSC approved tuna in spring water, drained
- 1 tbsp caper, drained
- 15 peppadew peppers from a jar, chopped
- 1 celery heart, sliced
- 140g yellow, red or a mixture of cherry tomatoes, halved
- 75ml balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 100g bag rocket leaves
- good handful basil leaves
Vary the recipe
This dish works
well with any other
short pasta shape
– penne, fusilli or
farfalle – just use
what you’ve got
in the cupboard.
Any leftovers
will keep in the
fridge for lunch
the next day.
Method
-
Cook the pasta following pack
instructions, then drain and rinse in cold
water. After draining again, transfer to a
large bowl. Add the remaining ingredients
except the basil, season well, and toss to
combine. Scatter with basil and serve.
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