Pasta Salad

We arrived back from holiday on Sunday evening but I still had to work on Monday and that meant I had to prepare my packed lunch. After a week away the cupboards were bare. As we had only been away for a week I had some tomatoes and peppers in the fridge that were still OK and of course dried stuff in the larder.

Tuna and Pasta Salad
Serves 1 - 4 pts each

1 small can tuna in spring water
1/2 green pepper finely chopped
6 cherry tomatoes halved
6 silver skinned pickled onions halved
Balsamic vinegar
Black pepper
Sprinkle of paprika
1 tbsp extra light mayo
3pts (9 0unce cooked weight) pasta

The pasta should be cool. I cook mine with a vegetable stock cube and then plunge into ice cold water to speed up the process. In a large bowl mix together the tuna, mayo, seasonings and vinegar. Add the other ingredients and stir well until the tuna mixture has completely coated the pasta. This can be eaten straight away but it actually better if stored in the fridge to allow the pasta to absorb the flavours.

I always use pickled onions as I like the flavour and crunch but finely chopped red onion would do as well. Not bad for something thrown together at the last minute!