Pasta salad with tuna, capers & balsamic dressing

Pasta salad with tuna, capers & balsamic dressing

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Update tuna pasta salad by skipping the mayo and adding balsamic vinegar, olive oil, colourful tomatoes and celery

Nutrition and extra info

Additional info

  • Dairy-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
527
protein
24g
carbs
82g
fat
10g
saturates
2g
fibre
3g
sugar
16g
salt
0.6g

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

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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.

Recipe from Good Food magazine, September 2012

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Comments

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mamajam's picture
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Thought the peppers would be too spicy but once chopped & mixed in, they really have this dish the oomph it needed! Loads of great flavours, whole family loved it (including my 6 year old). I added some tenderstem broccoli that I had left over & I used a few sticks of celery rather than celery heart. Will definitely make again!

suzlovescake's picture
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Made this for work lunches, was ok but wasn't a fan of the sweet peppers in this, don't think I will make again but was a change from the same old sarnies for lunch.

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