A tasty combination of whole grains and protein make this pasta salad healthy and filling. You can serve it over lettuce and sliced tomato for a healthy lunch or dinner. It can be stored in an air-tight container in your fridge for a quick and easy meal.
(makes 2 portions)
120g (dry weight) of whole-wheat pasta of your choice
2 small cans tuna in spring water, drained and flaked
2 hard boiled eggs, chopped
2 tbsp sweet corn
2 celery stalks, chopped
0.5 cup plain 0% Greek Yogurt
1 tbsp light mayonnaise
1 tbsp mustard of your choice
A few squeezes of lemon
2 spring onions, chopped
A couple of splashes of apple cider vinegar
Salt and pepper to taste
Prepare your pasta according to directions. When it's cooked, drain and set aside to cool.
Mix the tuna, hard-boiled eggs, onions, olives, sweet corn and celery in a bowl.
Prepare your "dressing" by combining the Greek yogurt, mayo, mustard, lemon juice, apple cider vinegar, salt & pepper.
Add the cooled pasta and the dressing to the bowl and gently stir to combine the ingredients.
Taste for salt and pepper to how you like it.