Tuna Pasta Salad
This creamy Tuna Pasta Salad recipe with a delicious, easy dressing and colourful veggies makes a quick meal.
Ingredients
- 200 g Pasta (7 oz)
- 220 g Tuna (8 oz, drained)
- 520 g Sweetcorn (1.1 lb, drained)
- Cucumber Chopped into small chunks
- 2 Red peppers Deseeded and chopped into cubes
- Sea salt Season to taste
- 4 tbsp Mayonnaise
- 4 tbsp Creme fraiche
- 2 tsp Dijon mustard
- 1 Lemon Juice only
- 15 g Fresh chives (1 tbsp, finely chopped)
Instructions
- You’ll boil the pasta following the pack instructions until it’s tender and easy to bite.
- You’ll whisk mayonnaise, creme fraiche, Dijon mustard, lemon juice, and chives in a bowl until smooth and well blended.
- Once cooked, drain the pasta and run it under cold water to cool it down and avoid any sogginess.
- In a large bowl you’ll combine pasta, tuna, sweetcorn, cucumber, peppers, salt and pepper to taste, then pour over the dressing and gently stir to coat everything.
Notes
- If you prefer it warm, omit the step of rinsing pasta under cold water after cooking and stir the drained pasta directly with the other ingredients.
- If the pasta clumps, run it under cold water after draining to separate the strands before adding dressing.
- If you want a lighter dressing, swap some or all of the mayonnaise or creme fraiche for low fat Greek yoghurt when you combine the dressing ingredients.
- If you'd like to prep in advance, transfer the salad to a sealed container and chill; it keeps for up to 3 days in the fridge.
- If you’re out of sweetcorn, thaw and drain frozen peas before mixing them with pasta and tuna.