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Orecchiette salad with tuna and heirloom tomatoes

By Jacqueline Burgess
4
Easy
5 minutes
10 minutes

Ingredients

  • 250 g orecchiette pasta
  • 2 x 170 g cans light meat tuna chunks in brine, drained
  • 2 limes, zested and juiced
  • ¼ cup extra virgin olive oil
  • 3 Woolworths exotic tomatoes, roughly chopped
  • 5 g dill
  • 12 caperberries
  • sea salt and freshly ground black pepper, to taste

Method

1. Cook the pasta in boiling salted water until al dente. Drain, reserving 2 T cooking water.

2. Combine the remaining ingredients and toss through the cooked pasta. Season to taste.

Find more pasta recipes here.