ROASTED PEPPER, TUNA & OLIVE SALAD

Roasted pepper, tuna & olive salad image

Supper from the storecupboard is easy when you have these key ingredients in stock

Provided by Good Food team

Time 45m

Number Of Ingredients 8

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Ingredients

6 mixed peppers
400g pasta shapes
3 tbsp sherry vinegar
3 tbsp olive oil
3 tbsp capers , rinsed and chopped
2 x 185g cans tuna , drained and flaked (look for MSC-approved)
390g jar black olives , drained
handful rocket leaves

Steps:

Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.

Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.53 milligram of sodium