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Storecupboard pasta salad

By Emma Lewis

This pasta salad makes a quick and healthy lunch, or is perfect prepared ahead for a picnic or lunchbox

Prep:5 mins

Serves 2
Easy

Nutrition per serving

kcal 189
fat 7g
saturates 2g
carbs 12g
sugars 2g
fibre 2g
protein 19g
salt 0.91g

Ingredients

2 tsp finely chopped red onion
1 tsp caper
1 tbsp pesto
2 tsp olive oil
185g can of tuna in spring water, drained
100g leftover pasta shapes
3 sundried tomatoes, chopped

Tip

Make it for kids
Mix together 1 tbsp pesto with 2 tbsp mayo. Stir through 100g cooked pasta along with 100g sweetcorn, 185g can drained, flaked tuna and 1 chopped tomato.Dress it up - Griddled tuna salad
Mix 200g leftover pasta with juice ½ lemon, bunch chopped parsley, 3 tbsp extra virgin olive oil, 2 chopped spring onions, 1 tbsp drained capers and a handful toasted pine nuts. Brush 2 tuna steaks with olive oil, griddle for 2 mins each side, then cut into slices. Toss through the pasta to serve.

Method

Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.

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