A fresh pasta salad packed with tuna, sun dried tomatoes, olives, capers and fresh herbs. I often make it a few hours before serving so it has time to rest and absorb all the different flavours.
1 person made this
400g penne pasta
250g cherry tomatoes, halved
salt and freshly ground black pepper, to taste
50g sun dried tomatoes
50g pitted black olives
1 bunch fresh basil, finely chopped
1 bunch fresh parsley, finely chopped
1 (200g) tin tuna in sunflower oil
olive oil, to taste
dried oregano, to taste
Method Prep:15min › Cook:15min › Ready in:30min
Cook pasta in lightly salted, boiling water according to the instructions on the packet, until al dente; drain well.
Combine cherry tomatoes, sun dried tomatoes, capers, olives, basil, parsley and salt in a bowl; mix in tuna and 4 tablespoons of olive oil. Season to taste with salt and pepper; fold in pasta until coated. Garnish with dried oregano and chill pasta in fridge for 1 or 2 hours before serving.