Tuna, tomato and capsicum pasta salad

Ingredients

500 g	Rigatoni (Main)
2 cans	Tuna, drained (Main)
250 g	Cherry tomatoes
200 g	Roasted capsicum
220 g	Mozzarella cheese
1 cup	Basil leaves
1 cup	Flat leaf (Italian) parsley
2 Tbsp	Red wine vinegar
¼ cup	Olive oil
1 to taste	Sea salt
1 to taste	Cracked black pepper

Directions

1. Cook the pasta in a saucepan of salted, boiling water for 10-12 minutes or until al dente.
2. 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.

Chef's tip

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.