Pasta salad with tuna, capers & balsamic dressing

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• suzlovescake

  19 September 2012

  suzlovescake rated and commented on this recipe

  

  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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• Jaggers

  02 January 2013

  Jaggers rated this recipe

  

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• mamajam

  13 March 2013

  mamajam rated and commented on this recipe

  

  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!

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Ingredients

• 350g orecchiette pasta
• 225g jar MSC approved tuna in spring water, drained
• 1 tbsp capers , 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Low-fat, Super healthy, Dairy-free

Ingredients

• 350g orecchiette pasta
• 225g jar MSC approved tuna in spring water, drained
• 1 tbsp capers , 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

PER SERVING

527 kcalories, protein 24g, carbohydrate 82g, fat 10 g, saturated fat 2g, fibre 3g, sugar 16g, salt 0,6 g

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