Orecchiette summer salad recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 315 calories / serving
  • Healthy
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Orecchiette summer salad with tuna onion and tomato HERO

Cook the orecchiette in a pan of boiling salted water following the pack instructions, or until al dente. Drain the cooked pasta in a colander and then rinse under running cold water until completely cool.

In a large bowl, combine the cold pasta, tomatoes, onions and tuna. Pour over the olive oil, toss and season with a little salt and some freshly ground black pepper. Serve with a sprig of parsley, if you like.

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  • Ingredients

  • ½ x 500g pack Finest Orecchiette
  • 100g (3½oz) ripe tomatoes, cubed
  • 1 large red onion, cut into thin slices
  • 1 x 185g tin tuna chunks in sunflower oil
  • 2 tbsp extra-virgin olive oil
  • sprig parsley, to serve
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  • Energy 1337kj 315kcal 16%
  • Fat 11g 16%
  • Saturates 1g 5%
  • Sugars 5g 6%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 40.2g Protein 18.1g Fibre 1.5g

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