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Tuna and pasta salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
One-pan, low-GI meal with minimal cooking required.
Ingredients:
  • 250g dried wholemeal spiral pasta
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm lengths diagonally
  • 1 x 425g can tuna in springwater, drained, flaked
  • 1 large Lebanese cucumber, coarsely chopped
  • 40.00 ml chopped fresh continental parsley
  • 80ml (1/3 cup) 100 per cent fat-free French dressing
  • 60g bocconcini, torn
  • 1 x 270g can corn kernels, drained
  • 3 ripe tomatoes, coarsely chopped
Instructions:
  • Cook the pasta in a large saucepan of boiling water according to package instructions until al dente. Add the asparagus for the last 2 minutes of cooking. Rinse with cold water, drain, and return to the pan.
  • Combine the tuna, corn, tomato, cucumber, parsley, and dressing with the pasta. Season with salt and pepper, then toss until thoroughly mixed.
  • Portion out the pasta mixture into individual serving bowls and garnish with bocconcini just before serving.

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