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15-minute picnic pasta recipe

20 ratings

Jamie says: "This no-cook pasta sauce is perfect for a quick lunch or picnic salad. While the pasta is cooking, simply blitz everything in a blender and it’s done" See method

Serves 4
5 mins to prepare and 10 mins to cook
471 calories / serving
Healthy

Ingredients

300g dried conchiglie
bunch of fresh basil (30g)
½ cucumber
1 red pepper
400g ripe cherry tomatoes
50g sundried tomatoes
1 red chilli
¼ garlic clove
olive oil
red wine vinegar
150g tin sustainably sourced tuna
20g feta

High in vitamin C, which supports the normal function of the immune system

Each serving contains

Energy
1985kj
471kcal 24%
Fat
16g 23%
Saturates
3g 14%
Sugars
8g 9%
Salt
1.3g 22%

of the reference intake
Carbohydrate 64.1g Protein 20.8g Fibre 2.6g

Method

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions

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Pick the smaller basil leaves and set aside. Roughly chop the cucumber. Deseed and roughly chop the red pepper and put in a blender with the tomatoes and cucumber (reserving a handful of both), sundried tomatoes, chilli, garlic, the bigger basil leaves and stalks, a pinch of sea salt and black pepper and 1 tbsp each of olive oil and vinegar. Blitz until smooth.
Drain the pasta and return to the pan, then pour over the sauce and toss to coat. Tip onto a serving platter.
Drain the tuna and quarter the remaining tomatoes, then place in a bowl. Drizzle over 1 tbsp olive oil, then season and toss together.
Top the pasta with the dressed tuna, tomatoes and cucumber. Scatter over the reserved basil leaves and crumble over the feta.