Roasted Pepper, Tuna and Olive Pasta Salad

Submitted by English_Rose

"Roasted peppers from a jar make a great substitute. Two small jars or one large one should give you a similar amount. From Good Food magazine June 2011."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 6

ingredients

• 6 bell peppers (a mixture of red, yellow or orange)
• 14 ounces pasta, shapes
• 3 tablespoons sherry wine vinegar (or white wine vinegar)
• 3 tablespoons olive oil
• 3 tablespoons capers, rinsed and chopped
• 12 ounces tuna packed in brine, drained and flaked
• 12 ounces black olives
• 2 ounces arugula leaves

directions

1. Heat the broiler to high. Put the peppers on a baking tray and grill until blackened, turning often to evenly color. Put in a bowl covered with plastic wrap to cool.
2. Cook the pasta following the pack instructions then drain and cool under cold running water. Set aside.
3. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers then fold through half the pasta and tip onto a platter.
4. Once the peppers are cool enough to handle, peel off the blackened skin, remove the seeds and slice the flesh into strips. Add to the pasta.
5. Flake on the tuna and scatter the olives and arugula on top. Finish with the remaining dressing. Serve.