Pasta with Tuna and Summer Vegetables

Ingredients

• 350 g cherry tomatoes
• 300 g canned tuna (in own juice)
• 1 Red Onion
• 1 Zucchini
• 1 red bell pepper
• 1 EL Capers
• 5 EL black, pitted olives
• 1 bundle arugula
• 400 g orecchiette pasta
• Salt
• Pepper (freshly ground)
• olive oil
• 2 EL lemon juice

Instructions

1. 1.

   Wash the tomatoes and halve them. Drain the tuna and roughly flake it. Peel the onion and dice it finely. Wash, trim, and dice the zucchini. Wash, core, and dice the bell pepper. Drain the capers and olives well. Rinse the arugula, discard any wilted leaves, and spin dry.

2. 2.

   Cook the orecchiette in plenty of salted water until al dente, then drain. Let the pasta cool slightly, then toss it in a large bowl with 4 EL olive oil, pepper, salt, zucchini, bell pepper, olives, capers, onion, and lemon juice. Gently fold in the tomatoes, tuna, and arugula, placing the tuna on top. Serve the pasta salad warm.