Pasta salad with tuna, capers & balsamic dressing

Pasta salad with tuna, capers & balsamic dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Update tuna pasta salad by skipping the mayo and adding balsamic vinegar, olive oil, colourful tomatoes and celery

Nutrition and extra info

  • Dairy-free
  • Healthy

Nutrition: per serving

  • kcal527
  • fat10g
  • saturates2g
  • carbs82g
  • sugars16g
  • fibre3g
  • protein24g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 350g orecchiette pasta
  • 225g jar MSC approved tuna in spring water, drained
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 1 tbsp caper, drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 15 peppadew peppers from a jar, chopped
  • 1 celery heart, sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 140g yellow, red or a mixture of cherry tomato, halved
  • 75ml balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 tbsp extra-virgin olive oil
  • 100g bag rocket leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • good handful basil leaves

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

sophiana's picture

This was delicious and even better the next day - had it for lunch at work, in the microwave for 90 seconds just to warm it, and it was gorgeous. I skipped the capers and celery as I'm not keen on those. My hubby said this was the best salad he had ever had (he's not keen on traditional lettuce-based salads). When I make it again, think I will chuck some toasted pine nuts on top, as would really go well.

mamajam's picture
5

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
2

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…