This Tuna, Tomato and Capsicum Pasta Salad is great for Summer. I like that it is different from the usual lettuce and tomato based salads that are always ever present during the warmer months. In fact this could be a small meal in itself and a great healthy meat alternative. Enjoy!
500 g rigatoni pasta
2 x 185 g cans tuna, drained
1 x 250 g punnet cherry tomatoes, halved
200 g store-bought roasted capsicum, sliced
220 g bocconcini cheese, sliced
1 cup basil leaves
1 cup flat-leaf parsley leaves
2 tablespoons red-wine vinegar
¼ cup olive oil
Sea salt and cracked plack pepper
Cook the pasta in a saucepan of salted, boiling water for 10-12 minutes or until al dente. Drain and place in a large bowl with the tuna, tomatoes, capsicum, cheese, basil, parsely, vinegar, oil, salt and pepper and toss to combine.
- Rigatoni is a large tube-shaped pasta. You can use Penne if you prefer.
- Roast the capsicums yourself rather than buying store bought capsicums.
- Grate a fresh capsicum and add it to the salad.
- If you cannot get cherry tomatoes just dice a whole tomato or two.
- This salad can be served warm or cold. If serving cold, add the cheese and herbs after the pasta has cooled.