Crunchy Pasta Salad

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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 also use both mayo and yoghurt or just one of them!”

What to do

Cook the pasta according to the packet (optional)
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.

“You can make this the day
before and keep it in the fridge
for lunch”