Ingredients
- 350g orecchiette pasta
- 225g jar MSC approved tuna in spring water, drained
- 1 tbsp caper, drained
- 15 peppadew peppers from a jar, chopped
- 1 celery heart, sliced
- 140g yellow, red or a mixture of cherry tomatoes, halved
- 75ml balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 100g bag rocket leaves
- good handful basil leaves
Method
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.