Categories: February, picnic

Ingredients

• 225g pasta shapes
• 1/2 cucumber
• 100g cherry tomatoes
• 2 tsp ready-made green pesto
• 185g can tuna steak in olive oil, drained
• 4 tbsp French dressing

Directions

1. Fill a large saucepan with water, add a generous pinch of salt and cover. Bring the water to a rolling boil. Add the pasta and stir it once. Keep the heat high so the water stays boiling but leave uncovered. Cook for 10 minutes, or according to packet instructions.

2. Meanwhile, halve the tomatoes, and chope the cucumber into chunks.

3. Drain the pasta, then leave to cool slightly in a large bowl. Stir in the pesto.

4. Roughly flake the tuna and stir into the pasta along with the cucumber and tomatoes. Season and add the French dressing and stir it all together.

5. Eat the pasta salad straightaway or cover and chill in the fridge for up to 2 days.

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