This classic pasta salad with tuna mayo recipe is quick to throw together and perfect as a lunchbox feast or for packing up for a picnic.
Prep:20 mins
Serves 4
250g wholemeal penne240g bio yogurt2 tsp English mustard powder2 tbsp extra virgin olive oil4tsp apple cider vinegar1 red onion, finely choppedhandful of basil leaves, finely chopped320g tuna in spring water2 red peppers, deseeded and diced340g can sweetcorn, drained
STEP 1Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.STEP 2Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.
