Name: Tuna Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: 300 g dry pasta (e.g., fusilli, penne); 224 g canned tuna (drained); 150 g mayonnaise; 50 g plain yogurt or sour cream; 1 tbsp Dijon mustard; 1 tbsp freshly squeezed lemon juice; 80 g red onion, finely chopped; 150 g bell pepper (red or yellow), diced; 150 g canned sweet corn (drained); 2 tbsp fresh parsley, chopped; null to taste salt; null to taste freshly ground black pepper

Steps

Cook Pasta

Cook the pasta in salted water according to package directions until al dente. Drain, rinse with cold water, and let it cool completely. This prevents the pasta from sticking together and overcooking.

Prepare Vegetables

While the pasta cooks, prepare the vegetables: finely chop the red onion and dice the bell pepper. Drain the tuna and sweet corn. Chop the fresh parsley.

Make Dressing

In a large bowl, whisk together the mayonnaise, plain yogurt or sour cream, Dijon mustard, and freshly squeezed lemon juice. Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.

Combine & Chill

Add the cooled pasta, drained tuna, chopped red onion, diced bell pepper, sweet corn, and fresh parsley to the dressing. Gently mix until all ingredients are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Stir again before serving.

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