Tuna Whole-Wheat Pasta Yogurt Salad

What you need

Ingredients

Measured for 4 servings.

• 420 gTuna Canned Water
• 520 gWhole Wheat Pasta Cooked
• 240 gGreek Yogurt 0%
• 160 gCucumber
• 140 gTomato
• 20 mlLemon Juice

Make it

Method

1. 01

   Measure 520 g already cooked whole-wheat pasta, not 520 g dry pasta. If cooking it now, boil dry pasta according to its package until just tender, then drain, rinse briefly under cold water and weigh out 520 g cooked. Drain the canned tuna; dice the cucumber and tomato.

2. 02

   Whisk 240 g 0% Greek yogurt with 20 ml lemon juice. Combine the cooled pasta, 420 g ready-to-eat tuna, 160 g cucumber and 140 g tomato in a large bowl. Fold in the yogurt dressing gently; canned tuna needs no second cooking.

3. 03

   Divide into four portions and serve chilled. If preparing ahead, refrigerate promptly at 4°C or colder; keep the cut vegetables or dressing separate until serving for a firmer texture. Do not leave the salad at room temperature for more than two hours.