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15-minute picnic pasta recipe

15-minute picnic pasta recipe

3 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
This pasta salad keeps well so make double and keep a batch in the fridge for a quick lunch.

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

Jamie Oliver 155x255
  1. Cook the pasta in plenty of boiling salted water according to the packet instructions.
  2. 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.
  3. Drain the pasta and return to the pan, then pour over the sauce and toss to coat. Tip onto a serving platter.
  4. Drain the tuna and quarter the remaining tomatoes, then place in a bowl. Drizzle over 1 tbsp olive oil, then season and toss together.
  5. Top the pasta with the dressed tuna, tomatoes and cucumber. Scatter over the reserved basil leaves and crumble over the feta.
See more Jamie Oliver recipes.

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