Monday, 21 July 2014

Tuna Pasta Salad with Dill and Peas

This is a very simple tuna pasta salad, along the vein of my usual smoked salmon pasta salad but with the addition of a lovely vinegary hit of capers.

Tuna Pasta Salad with Dill and Peas (adapted from Lauren's Latest)
(Serves 4)

250g dried pasta shapes
120g frozen peas
1 small red onion, diced
2 tbsp capers
2 cans tuna, drained
juice half lemon
3 tbsp mayonnaise
3 tbsp yoghurt or creme fraiche
2 tbsp dill
salt and pepper

Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the peas for the last 2-3 mins of cooking time. Drain pasta and peas and run under the cold tap, drain again well.
Add the pasta and peas to a large bowl and add the remaining ingredients until everything is evenly coated in the sauce. Pack into a lunch box or serve.

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