Update tuna pasta salad by skipping the mayo and adding balsamic vinegar, olive oil, colourful tomatoes and celery
Prep:10 mins
Serves 4
350g orecchiette pasta225g jar MSC approved tuna in spring water, drained1 tbsp caper, drained15 peppadew peppers from a jar, chopped1 celery heart, sliced140g yellow, red or a mixture of cherry tomato, halved75ml balsamic vinegar3 tbsp extra-virgin olive oil100g bag rocket leavesgood handful basil leaves
STEP 1Cook 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.
