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Pasta salad with tuna, capers & balsamic dressing

Ingredients

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

Method

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.
Vary the Recipe
This dish works well with any other short pasta shape – penne, fusilli or farfalle – just use what you’ve got in the cupboard. Any leftovers will keep in the fridge for lunch the next day.