Pasta salad with tuna, capers & balsamic dressing

Pasta salad with tuna, capers & balsamic dressing

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(8 ratings)

Prep: 10 mins Cook: 10 mins


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



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

  • 1 tbsp caper, drained
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

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



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

  • good handful basil leaves


  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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Comments, questions and tips

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4th Apr, 2016
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.
13th Mar, 2013
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!
19th Sep, 2012
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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