Tangy Creamy Tuna Pasta Salad

Tangy Creamy Tuna Pasta Salad

A fresh, creamy pasta salad with tuna, crunchy veg, and a lemony yoghurt dressing

Prep

20 mins

Cook

10 mins

Serves

4 to 6

Difficulty

Easy

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Ingredients

Dressing

• One half cup Greek yoghurt plus one half cup mayonnaise, or 1 cup of either
• 1 tablespoon Dijon mustard
• One quarter cup lemon juice, about 1 lemon
• 2 to 3 tablespoons minced parsley
• Salt and black pepper, to taste

Salad

• 400 g small pasta of choice
• 3 small cans tuna in olive oil, about 300 g total, drained
• 1 small avocado, diced
• 1 small bag rocket, about 40 g
• One half red capsicum, finely diced
• 100 g tinned corn
• One half small cucumber, finely diced

Method

1. Mix all dressing ingredients in a bowl until smooth, then set aside.
2. Cook the pasta according to packet instructions, removing it 1 minute early.
3. Drain the pasta and allow it to cool slightly.
4. While the pasta cooks, prepare and chop all salad ingredients.
5. Add the pasta, tuna, vegetables, and dressing to a large bowl.
6. Toss gently until everything is evenly coated.
7. Serve chilled or at room temperature.

Tips

• Cool the pasta before adding dressing to avoid it soaking in too much
• Use short pasta shapes that hold dressing well
• Add extra lemon for a brighter finish if needed

Storage

• Store airtight in the fridge for up to 2 days
• Best eaten within 24 hours for freshness
• Stir well before serving if chilled