LCD – All Recipes, Salad
450 grams (one pound) spiralli pasta or gluten free spiral pasta*
5 tablespoons Vinaigrette (page 100)
170 grams (6 ounces) canned tuna in water
2 heaped tablespoons capers
1 green capsicum diced
20 fresh basil leaves
2 cups each red and yellow cherry tomatoes
1 red onion finely chopped
(DF, NF, V, GF*)
Cook the pasta in 12 cups boiling water until tender – about 10 minutes.
Drain and place in a large bowl.
Add Vinaigrette, toss in tuna and remaining ingredients and mix well.