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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
  • Serves 4
  • Easy
  • Calories 527
  • Carbohydrates 82
  • Saturated Fat 2
  • Sugar 16
  • Protein 24
  • Fat 10
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 527
  • Carbohydrates 82
  • Saturated Fat 2
  • Sugar 16
  • Protein 24
  • Fat 10
  • Fibre 3
  • Salt 0.6

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

Tip

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

  1. 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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