Warm pasta & tuna salad

title="Warm pasta & tuna salad"
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(1) Rate it

• 0:15 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Pasta recipes, Main recipes

Ingredients

• 300g dried pasta spirals


• 1 tablespoon olive oil


• 1 425g can tuna packed in oil, drained and gently broken into chunks


• 1 400g can chickpeas, rinsed, drained


• 2 tablespoons drained capers


• 1 medium red onion, finely sliced


• 2 ripe tomatoes, chopped


• Ground black pepper, to taste


• Crusty bread, to serve

Dressing

• 80mls (1/3 cup) extra virgin olive oil


• 2 tablespoons fresh lemon juice


• 1 teaspoon Dijon mustard

Method

• 
  
  
  Step 1
  
  
  
  
  Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and rinse well under cold running water, toss with the olive oil and store in an airtight container in fridge until ready to serve.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  To make dressing, place olive oil, lemon juice and mustard in a small screw-top jar and shake well.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  To serve, place cooked pasta in a large heat-resistant bowl and cover with boiling water. Stir briefly to heat through. Drain and return to the bowl. Add the tuna, chickpeas, capers, onion, tomatoes and pepper. Toss to combine. Pour dressing over salad and toss gently. Serve with crusty bread.
  
  
  

Nutrition

• 3043 kj

  Energy




• 36g

  Fat Total




• 6g

  Saturated Fat





• 32g

  Protein





• 563.89mg

  Sodium




• 5g

  Carbs (sugar)




• 66g

  Carbs (total)

All nutrition values are per serve

Notes

Cook pasta up to 3 days ahead and the dressing up to 1 day ahead. Store in airtight containers in fridge or in cooler bag.

• Author: Tracy Rutherford


• Publication: Australian Good Taste

Source: taste.com.au