Cold Tuna Pasta Salad

Ingredients

For 1 serving

• 80 g (3 oz) dry penne
• 60 g (⅓ cup) frozen sweet corn
• 120 g (4 oz) canned tuna in water or brine, drained
• 100 g (about 8) cherry tomatoes
• 5 ml (1 tsp) olive oil
• Salt and pepper

Instructions

1. 1Bring a pot of salted water to a boil and cook the penne according to the package instructions, usually 10 to 12 minutes.
2. 2Add the corn to the pot for the last 3 to 4 minutes of cooking.
3. 3Drain the pasta and corn, rinse them under cold water to stop the cooking and let them drain well.
4. 4While the pasta cooks, cut the cherry tomatoes in half, or into quarters if they are large.
5. 5Put the pasta, corn, tomatoes and drained tuna in a bowl, breaking the tuna into chunks with a fork.
6. 6Drizzle with the olive oil, season with salt and pepper and toss gently. Serve right away or chill until ready to eat.

Tips

• 💡 This salad is perfect for taking to work. It keeps in a sealed container in the fridge for up to 2 days.
• 💡 Using canned corn? Skip the cooking, just drain and rinse it, then add it with the tomatoes.
• 💡 A squeeze of lemon juice and a few fresh basil leaves or some chopped parsley add plenty of flavor without extra calories.
• 💡 Tuna packed in oil adds about 10 g of fat and 100 kcal, even when drained.