Mrs. Jackson Cooks

Life through food

Tuna and sweetcorn pasta salad reinvented

on August 1, 2011

It’s a classic staple – a great lunch box salad, or for picnics, bbqs, or any other time really.  Good for kids and adults alike.  Mostly because it uses store cupboard items so when you’ve run out of everything else, you can still make this, and it’s filling, nutritious and not too full of bad calories (I’m not suggesting calories are bad, they essential really, but some are better than others!).  But usually you add mayonnaise and that’s where the added calories start coming in.  Plus some people just don’t like mayonnaise, and it can be boring with it too.  So this is tuna and sweetcorn, but without the mayo – and I think it actually tastes better.

The recipe originally comes from my Italian cookbook, which you can find here

Tuna and sweetcorn pasta salad

Serves 2

  • 125g pasta shapes
  • 5 pieces of grilled marinaded peppers, sliced
  • 1/2 tin sweetcorn
  • 1 can tuna, drained
  • handful of chopped fresh basil
  • For the dressing
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp red wine vinegar
  • 1 tsp honey
  • 1 tsp mustard (I used wholegrain)
  • salt & pepper
  1. Boil the pasta according to the packet instructions.  Drain and cool by running through cold water.
  2. Add the tuna, sweetcorn, peppers and basil to the pasta and mix well.
  3. To make the dressing combine all of the ingredients, and whisk to emulsify.
  4. Pour dressing over salad and mix again to combine.
  5. Leave salad for at least 1 hour to absorb the flavours
  6. Enjoy!

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