Tuna pasta salad with pesto

Method

1. Bring a large pan of water to the boil, then cook the pasta according to the pack instructions until al dente.
2. Chop the cucumber into chunky pieces. Cut the tomatoes in half.
3. Drain the pasta, transfer it to a large bowl and leave to cool slightly. Stir in the pesto (the oil in it will stop the pasta sticking).
4. Roughly flake the tuna and stir into the pasta, along with the chopped cucumber and tomatoes. Season and add the French dressing and stir it all together.
5. Eat the pasta salad straightaway or cover and chill in the fridge for up to 2 days.