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Tuna Pasta Salad with Balsamic Dressing
This bright pasta salad combines flaked tuna, briny capers, and sweet peppadew peppers for a satisfying meal. It comes together quickly using pantry staples alongside fresh celery and cherry tomatoes. The sharp balsamic dressing cuts through the rich tuna, while fresh rocket leaves add a peppery bite. Serve this versatile dish for a quick weeknight dinner or pack it for a refreshing lunch.
Ingredients
- 350g/12oz orecchiette
- 225g jar tuna in spring water, drained and flaked
- 1 tbsp capers, drained
- 10 peppadew peppers from a jar, drained and chopped
- 1 celery heart, sliced
- 140g/5oz yellow, red or a mixture of cherry tomatoes, halved
- 75ml/2½fl oz balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 100g bag rocket leaves
Instructions
- 1Boil the orecchiette following the package directions until tender. Drain the pasta, rinse it thoroughly under cold water to stop the cooking process, and drain it once more before moving it to a large mixing bowl.
- 2Add the drained tuna, capers, chopped peppadew peppers, sliced celery, halved cherry tomatoes, balsamic vinegar, and olive oil to the bowl with the pasta. Season the mixture with salt and pepper, tossing well to coat everything evenly. Gently fold in the rocket leaves just before serving.
Nutrition
24g
Protein
10g
Fat
82g
Carbs
14g
Sugar
0.6mg
Sodium