Green salad with buttermilk dressing
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
Storecupboard pasta salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 2 tsp finely chopped red onion
- 1 tsp caper
- 1 tbsp pesto
- 2 tsp olive oil
- 185g can of tunain spring water, drained
- 100g leftover pastashapes
- 3 sundried tomatoeschopped
Nutrition: per serving
- kcal189
- fat7g
- saturates2g
- carbs12g
- sugars2g
- fibre2g
- protein19g
- salt0.91glow
Method
step 1
Mix the onion, capers, pesto and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix.
