Crunchy Pasta Salad with Tuna

Everyone loves pasta, so join Nagat & Leena for a lovely pasta salad with Tuna which can be enjoyed straight after cooking but also keeps well so is great for lunch the next day!


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Ingredients:
500g pasta – any shapes you like
2 tins of tuna, drained
½ red onion
120g frozen peas or sweetcorn –
defrosted
4 tablespoons mayonnaise
4 tablespoons Greek or plain yoghurt
¼ red pepper
¼ green pepper
½ cucumber
Pinch of black pepper (optional)
You can make this with just olive oil if you
can’t eat dairy or eggs. You can use both
mayo and yoghurt or just one of them!
What to do:
Cook the pasta according to the packet Instructions (usually 9 minutes)
Drain in a colander and run it under cold water to cool.
In a bowl mix the mayonnaise and yoghurt.
Cut all the vegetables into small chunks.
In another larger bowl add all the other ingredients, except the black pepper.
Pour the mayo mix on top and stir it in to make sure all ingredients are mixed and covered.
Sprinkle black pepper (if using) over the salad and serve.
You can make this the day before and keep it in the fridge for lunch.

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