Pasta Salad with Tuna, Capers & Balsamic Dressing

Ingredients

Contains: wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of boiling water to the boil, add the orecchiette and cook for about 10 minutes until just tender.

2. Meanwhile, whisk the balsamic vinegar and olive oil together in a large bowl to make the dressing.

3. Drain the pasta, rinse briefly under cold water to cool it, and drain again well.

4. Flake the drained tuna into the bowl with the dressing and stir gently.

5. Add the cooled pasta, capers, chopped peppadew peppers, sliced celery heart and halved cherry tomatoes to the bowl.

6. Toss everything together until the pasta is evenly coated in the dressing.

7. Add the rocket leaves and torn basil leaves and toss gently just before serving so the rocket stays fresh.