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Storecupboard pasta salad

Storecupboard pasta salad

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

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

Nutrition:
HighlightNutrientUnit
kcal189
fat7g
saturates2g
carbs12g
sugars2g
fibre2g
protein19g
low insalt0.91g
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Ingredients

  • 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

Method

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

A star rating of 4.3 out of 5.62 ratings
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