Recipes: Storecupboard pasta salad

This pasta salad makes a quick and healthy lunch, or is perfect prepared ahead for a picnic or lunchbox

• 2 tsp finely chopped red onion
• 1 tsp capers
• 1 tbsp pesto
• 2 tsp olive oil
• 185g can of tuna in spring water, drained
• 100g leftover pasta shapes
• 3 sundried tomatoes , chopped

  

  1. Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.

  Make it for kids

  Mix together 1 tbsp pesto with 2 tbsp mayo. Stir through 100g cooked pasta along with 100g sweetcorn, 185g can drained, flaked tuna and 1 chopped tomato.

  Dress it up - Griddled tuna salad

  Mix 200g leftover pasta with juice ½ lemon, bunch chopped parsley, 3 tbsp extra virgin olive oil, 2 chopped spring onions, 1 tbsp drained capers and a handful toasted pine nuts. Brush 2 tuna steaks with olive oil, griddle for 2 mins each side, then cut into slices. Toss through the pasta to serve.

  189 kcalories, protein 19g, carbohydrate 12g, fat 7 g, saturated fat 2g, fibre 2g, sugar 2g, salt 0,91 g