Tuna Pasta Salad (HC)

Ingredients

• 60g wholegrain pasta

• 100g broccoli, cut into small florets

• 12 cherry tomatoes, halved

• 2 tbsp sweetcorn

• ½ red pepper, diced

• ½ red onion, diced

• 1 tin of tuna, in water or brine, drained

• 1 tbsp full-fat Greek yoghurt

• 1 tsp mayonnaise

• ½ tsp Dijon mustard

• Pinch of black pepper, for seasoning

• 1 tbsp fresh parsley, chopped (or any dried herbs)

Instructions

1. Boil the pasta according to the instructions on the packet, adding the broccoli to the pan for the final 5-6 minutes of cooking.

2. Drain the pasta and broccoli, then transfer them to a plate or bowl.

3. Add the tomatoes, sweetcorn, red pepper, onion and tuna.

4. Add the Greek yoghurt, mayonnaise, mustard and black pepper. Stir gently to combine.

5. Taste and season with more black pepper as needed.

6. Sprinkle the chopped fresh parsley on top before serving.

   Note - Tastes better when it has a little time in the fridge, if you can prepare ahead and leave in the fridge for at least an hour. If making a batch, might be best to leave out the tomatoes and add them fresh before serving.

Lunch / Dinner

Serves: 1