Tuna and sweetcorn pasta salad
A very quick and easy tuna pasta salad that’s perfect for lunchboxes and picnics. Keep chilled.
Ingredients
- 100g/3½oz dried pasta shapes, such as fusilli or penne
- 125g/4½oz long-stemmed broccoli, trimmed and cut into short lengths (or a small head of broccoli, cut into florets)
- 198g tin sweetcorn, drained
- 10 cherry tomatoes, halved
- 2–3 tbsp mayonnaise
- 110–160g tin tuna steak, drained
- freshly ground black pepper
- Little Gem lettuce leaves, to serve (optional)
Method
Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes.
Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined.
Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using.
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