Description
This healthy tuna and sweet corn pasta salad with a creamy yoghurt dressing is tasty, filling and great for a summer meal. It's a fabulous make-ahead pasta salad that's perfect for gatherings and meal prep.
Ingredients
Scale
- 1/2 a box (250g/ 9oz) fusilli pasta
- 185/ 6.5 oz canned tuna in spring water
- 1 cup finely chopped cucumber
- 1 cup canned corn kernels, rinsed
- 1 cup diced red capsicum (bell pepper)
- 1/2 a diced red onion
Yoghurt dressing:
- 2/3 cups plain greek yoghurt
- 1 tablespoon dijon mustard
- 1/4 cup fresh lemon juice
- 2-3 tablespoons minced parsley
- 2 garlic cloves, minced
- Salt + pepper, to taste
Instructions
- Cook pasta until al dente following box instructions. Drain and then place in a large bowl.
- Meanwhile make the dressing by mixing the yoghurt, lemon juice, garlic, parsley, mustard, salt and pepper. Adjust seasonings to taste.
- Add the capsicum, corn, tuna, cucumber and onion to the pasta bowl.
- Pour over the dressing and gently toss until well combined.
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Use plain coconut yoghurt or cashew yoghurt in place of green yoghurt to see dairy free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, dinner
- Method: Stovetop + salad
- Cuisine: American