Name: Tuna and Sweetcorn Pasta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz whole wheat fusilli; 3 oz canned tuna in water; 0.5 cup canned sweetcorn; 2 tbsp plain Greek yogurt; 1 tsp extra virgin olive oil; 1 tsp Dijon mustard; 1 tsp lemon juice; 1 stalk celery; 2 tbsp red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

Nutrition

Per serving

469 calories

Protein: 35g; 29% of calories
Carbs: 64g; 53% of calories
Fat: 10g; 19% of calories

Instructions

Prep 10 min · Cook 30 min

Bring a medium pot of salted water to a boil and cook the whole wheat fusilli according to package directions until al dente.
While the pasta cooks, finely dice the celery and red onion, and finely chop the fresh parsley.
In a large mixing bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth.
Drain the canned tuna and the sweetcorn thoroughly to remove all excess liquid.
Drain the cooked pasta and rinse it under cold running water for 30 seconds to stop the cooking and cool it down.
Add the cooled pasta, drained tuna, sweetcorn, diced celery, and red onion to the mixing bowl.
Toss all ingredients together until the pasta is evenly coated in the dressing.
Garnish with fresh parsley and serve immediately or store in the refrigerator for a chilled meal.

Nutrition

Ingredients

Instructions

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