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Tuna Sweetcorn Pasta Salad

A no-cook pasta salad using storecupboard staples. Ready in the time it takes to boil pasta, and costs under 70p per portion.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Servings: 4 people
Course: Lunch, Main Course
Cuisine: british, Italian
Ingredients Method

Ingredients
  

  • 300g pasta (penne or fusilli)
  • 1 tin (200g) tuna in spring water, drained
  • 1 small tin (200g) sweetcorn, drained
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 red onion, finely diced
  • 1 red pepper, diced
  • 1 handful fresh parsley, chopped
  • 1 tbsp white wine vinegar
  • to taste salt and black pepper

Method
 

  1. Cook the pasta in salted boiling water according to the packet instructions, about 10-12 minutes. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the mayonnaise, Dijon mustard and white wine vinegar. Stir until smooth.
  3. Add the drained tuna, sweetcorn, red onion, red pepper and parsley to the bowl.
  4. Add the cooled pasta and toss everything together until well coated in the dressing.
  5. Season with salt and black pepper to taste. Serve immediately or chill for 30 minutes for the flavours to develop.