Storecupboard pasta salad

This pasta salad makes a quick and healthy lunch, or is perfect prepared ahead for a picnic or lunchbox

  • Prep:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 189
  • fat 7g
  • saturates 2g
  • carbs 12g
  • sugars 2g
  • fibre 2g
  • protein 19g
  • salt 0.91g


  • 2 tsp finely chopped red onion
  • 1 tsp caper
  • 1 tbsp pesto
  • 2 tsp olive oil
  • 185g can of tuna in spring water, drained
  • 100g leftover pasta shapes
  • 3 sundried tomatoes, chopped


Make it for kids
Mix together 1 tbsp pesto with 2 tbsp mayo. Stir through 100g cooked pasta along with 100g sweetcorn, 185g can drained, flaked tuna and 1 chopped tomato.Dress it up - Griddled tuna salad
Mix 200g leftover pasta with juice ½ lemon, bunch chopped parsley, 3 tbsp extra virgin olive oil, 2 chopped spring onions, 1 tbsp drained capers and a handful toasted pine nuts. Brush 2 tuna steaks with olive oil, griddle for 2 mins each side, then cut into slices. Toss through the pasta to serve.


  1. Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.

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