Pasta salad with tuna, ca­pers & bal­samic dress­ing

Easy Cook - - EVERYDAY BUDGET -

Serves 4 Prep 10 mins Cook 10 mins £ 2.20 a por­tion 527 kcals, 10g fat, 2g sat. fat, 16g sugar

350g orec­chi­ette pasta 225g jar 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

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 leaves, then sea­son well, and toss to com­bine. Scat­ter with the basil leaves and serve im­me­di­ately.

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