Dairy-free lunch recipe for 4 people, takes only 10 mins; recipe has orecchiette, tuna, caper, peppadew, celery, cherry tomato, balsamic vinegar, extra-virgin olive oil, rocket and basil leaf.
Pasta salad with tuna, capers & balsamic dressing
Course: Dairy-free lunch
Servings
4
servings
Prep time
10 mins
Ingredients
- Extra Virgin Olive Oil: 3 tbsp extra-virgin olive oil
- Cherry Tomato: 140g yellow, red or a mixture of cherry tomato, halved
- Basil Leaf: good handful basil leaves
- Rocket: 100g bag rocket leaves
- Tuna: 225g jar MSC approved tuna in spring water, drained
- Balsamic Vinegar: 75ml balsamic vinegar
- Celery: 1 celery heart, sliced
- Caper: 1 tbsp caper, drained
- Orecchiette: 350g orecchiette pasta
- Peppadew: 15 peppadew peppers from a jar, chopped
Directions
- 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.
