Name: Storecupboard pasta salad
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Italian
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

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Storecupboard pasta salad

Storecupboard pasta salad

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Serves 2

Easy

Prep: 5 mins

A star rating of 4.3 out of 5.72 ratingsRate

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

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Green salad with buttermilk dressing

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal189
fat7g
saturates2g
carbs12g
sugars2g
fibre2g
protein19g
salt0.91g

low

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.

Recipe from Good Food magazine, July 2009

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A star rating of 4.3 out of 5.72 ratings

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