Pasta salad with tuna, capers & balsamic dressing

• orecchiette350g g

  pasta

• jar MSC approved tuna↗225g g

  in spring water, drained

• caper↗1 tbsp tbsp

  drained

• 15 peppadew↗

  peppers from a jar, chopped

• celery↗1

  heart, sliced

• yellow, red or a mixture of cherry tomato140g g

  halved

• balsamic vinegar↗75ml ml
• extra-virgin olive oil↗3 tbsp tbsp
• bag rocket↗100g g

  leaves

• good handful basil leaves

Step-by-step instructions

1. 1

   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.