Dr Mobeus
Tuna Sweetcorn Pasta Salad
This is the kind of recipe that saves you on a busy day. You probably have most of the ingredients already, and it comes together in the time it takes to boil pasta. It is also one of those rare pasta salads that actually tastes good warm or cold, so it works for lunch the next day too.
At 65p per portion, this is cheaper than any ready meal and far more filling. The combination of tuna, sweetcorn and mayo is a classic for a reason – it just works. The red pepper and red onion add crunch and a bit of sharpness that stops it being heavy.
Tuna Sweetcorn Pasta Salad
Ingredients
Method
- Cook the pasta in salted boiling water according to the packet instructions, about 10-12 minutes. Drain and rinse under cold water to cool.
- In a large bowl, combine the mayonnaise, Dijon mustard and white wine vinegar. Stir until smooth.
- Add the drained tuna, sweetcorn, red onion, red pepper and parsley to the bowl.
- Add the cooled pasta and toss everything together until well coated in the dressing.
- Season with salt and black pepper to taste. Serve immediately or chill for 30 minutes for the flavours to develop.
Tips and Variations
Swap the mayo for Greek yoghurt to lighten it up. Add a drained tin of kidney beans to bulk it out further. This keeps in the fridge for 3 days, so it is perfect for meal prep. Add a squeeze of lemon just before serving to wake up the flavours.
