Veggie Loaded Tuna Pasta Salad

If you’re looking for a tasty and easy meal that will last for days, this one is for you! This pasta and tuna salad makes the perfect batch cooked lunch or can be a great snack around training (before or after).

What you’ll need

For the Salad:

• 1/2 pack (250g) fusilli pasta (can choose whole wheat for extra fibre)

• 2 large cans (6 oz/ 170g) water or oiled-packed tuna, drained

• 1 cup diced red onion (about 1/2 a large red onion)

• 1 cup red bell pepper diced (about 1 medium bell pepper)

• 1 cup finely chopped spinach

• 1 can (300ml) corn, rinsed and drained.

For the Dressing:

• 1 cup low fat plain yogurt

• 1/4 cup mayonnaise

• 1 tsp white vinegar

• 1.5 - 2 tsp Dijon mustard

• 1/4 tsp salt, adjust to taste

• Freshly ground pepper

How to Make it

1. In a large pot, bring salted water to a boil and add the pasta. Cook the pasta for 10-12 min, you can carefully fish a piece out to see if it’s cooked to your liking. Drain and transfer to a large bowl. Make sure you have the rest of the ingredients ready so you can add them directly to the pasta to prevent it from sticking together.

2. Add the tuna, bell pepper, spinach, onion, corn and mix to combine all ingredients.

3. In a small bowl, mix all the dressing ingredients and whisk until combined. Add to the pasta salad and stir to incorporate well.

Recipe Tips

• You can be creative with this recipe and switch up the greens for kale or arugula, or swap the tuna for canned or fresh leftover salmon.

• To maximize freshness, you can store the salad and the dressing separately and mix only when serving.

• This salad will will stay fresh in the fridge for about 4-5 days.