Roasted Pepper, Tuna and Olive Pasta Salad

1. 1

   Heat the broiler to high.

2. 2

   Put the peppers on a baking tray and grill until blackened, turning often to evenly color.

3. 3

   Put in a bowl covered with plastic wrap to cool.

4. 4

   Cook the pasta following the pack instructions then drain and cool under cold running water.

5. 5

   Set aside.

6. 6

   Make the dressing by whisking together the vinegar, oil and some salt and pepper.

7. 7

   Stir in the capers then fold through half the pasta and tip onto a platter.

8. 8

   Once the peppers are cool enough to handle, peel off the blackened skin, remove the seeds and slice the flesh into strips.

9. 9

   Add to the pasta.

10. 10

    Flake on the tuna and scatter the olives and arugula on top.

11. 11

    Finish with the remaining dressing.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.