Tuna Pasta Salad (HC)

Ingredients

• 60g wholegrain pasta
• 100g broccoli, cut into small florets
• 6 cherry tomatoes, halved
• 2-3 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 heaped tsp mayonnaise
• ½ tsp Dijon mustard
• Pinch of black pepper to taste
• 1 tbsp fresh parsley, chopped (or any dried herbs)

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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 after resting in the fridge. Prepare ahead and chill for at least an hour before serving. If batch making, leave out the tomatoes and add them fresh before serving to prevent them going soft. Store in an airtight container in the fridge for up to 2 days. 

Dinner

Serves: 1