You might not know it, but pasta is a great salad ingredient, even when it’s cold. It can be prepared the night before.

Ingredients (Serves 4)

• 225g / 8 oz. of short pasta shapes, uncooked
• 2 teaspoons of olive oil
• 1 large onion, chopped
• 2 peppers, 1 red and 1 green
• 225g / 8 oz. of mushrooms
• 2 medium tomatoes
• 1 x 185g tin of tuna, drained
• Black pepper and lemon juice, to taste

• Chopping board
• Chopping knife
• Lunch box
• Saucepan
• Wooden spoon

1. Cook the pasta in a large pot of boiling water until it’s cooked through but still firm
2. Drain it and rinse in cold water
3. Prepare the vegetables by washing and slicing them into small pieces
4. Soften the vegetables in a pan with a little olive oil
5. Drain the tuna from the can and add to the pan along with the pasta
6. Cool and serve into a plastic container for bringing away to lunch

Serve with a dessertspoon of salad dressing, tomato relish or cool mint infused natural yogurt