Tuna Pasta Salad

Serves: 4

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 red chilli, deseeded and finely chopped
225 grams conchiglie or rigatoni pasta
400 grams tuna in brine, drained
4 spring onions, trimmed and sliced
2 tablespoons capers, rinsed
10 tomatoes, halved if large
A few Basil leaves, shredded, plus extra to garnish

Directions

Whisk the oil, vinegar and mustard together. Add the chilli, then set aside. Cook the pasta, then drain. Run under a cold tap and drain again. Tip the pasta into a bowl. Add the dressing and toss. Flake the tune and stir into the pasta with the onion, capers, tomatoes, olived and basil. Garnish with basil leaves and serve with crusty bread for a more filling meal.

Try it with sweetcorn instead of capers and olives!