Pasta (fusilli or rotini): 70g (dry), Tuna (canned in water, drained): 85g (3 oz), Corn kernels (frozen or canned): 100g (2/3 cup), Cherry tomatoes: 100g (1/2 cup, halved), Cucumber: 75g (1/2 medium, diced), Red onion: 30g (1/4 small, finely diced), Greek yogurt: 60g (1/4 cup), Mayonnaise: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Dijon mustard: 5g (1 tsp), Fresh dill: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Cook 70g pasta according to package instructions. Drain and rinse with cold water. 2. If using frozen corn, cook according to package instructions. If using canned corn, drain and rinse. 3. In a large bowl, combine cooked pasta, 85g drained tuna, 100g corn kernels, 100g halved cherry tomatoes, 75g diced cucumber, and 30g diced red onion. 4. In a small bowl, whisk together 60g Greek yogurt, 15g mayonnaise, 10ml lemon juice, 5g Dijon mustard, salt, and pepper to make the dressing. 5. Pour the dressing over the pasta salad and toss to combine. 6. Fold in 5g chopped dill. 7. Serve chilled.
