Tuna, tomato and capsicum pasta salad
- Cook the pasta in a saucepan of salted, boiling water for 10-12 minutes or until al dente.
- Drain and place in a large bowl with the drained tuna, halved tomatoes, sliced capsicums (store bought), sliced cheese (preferably bocconcini mozzerella), basil, parsley, vinegar, oil, salt and pepper and toss to combine.
Rigatoni is a large, tube-shaped pasta. You can also use penne. This salad can be served warm or cold. If serving cold, add the cheese and herbs after the pasta has cooled down.