Lunch · Easy
Tuna Sweetcorn Whole-Wheat Pasta Salad
Tuna Sweetcorn Whole-Wheat Pasta Salad uses familiar supermarket ingredients such as Tuna in water, drained, Whole-Wheat Pasta, dry, Corn and is intentionally designed for uncomplicated everyday cooking. The method is al-dente whole-wheat pasta cooled before a yogurt-based dressing is folded through, so the preparation matches the actual character of the dish instead of relying on a generic cooking template.
- Protein
- 43g
- Energy
- 476 kcal
- Carbs
- 67g
- Fat
- 5g
- Time
- 27 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 520 gTuna in water, drained
- 280 gWhole-Wheat Pasta, dry
- 240 gCorn
- 320 gCucumber
- 240 gGreek Yogurt 2%
- 40 gLemon Juice
Make it
Method
Weigh and prepare all ingredients for Tuna Sweetcorn Whole-Wheat Pasta Salad: 520 g Tuna in water, drained, 280 g Whole-Wheat Pasta, dry, 240 g Corn, 320 g Cucumber, 240 g Greek Yogurt 2%, 40 g Lemon Juice. Wash produce and cut or grate it as the recipe requires.
Cook the dry whole-wheat pasta in steadily boiling water until al dente. Drain, rinse briefly with cool water and spread out so it stops cooking.
Drain the tuna and corn thoroughly; dice the cucumber. Excess liquid is the main reason pasta salad becomes watery after storage.
Stir yogurt and lemon juice into a smooth dressing, then fold it through the cooled pasta before adding tuna, corn and cucumber.
Chill for 15 minutes if time allows, then divide into 4 equal portions. Stir once before serving because the pasta absorbs dressing as it rests.
Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.
Per serving
Nutrition snapshot
- Protein
- 43g
- Carbs
- 67g
- Fat
- 5g
- Energy
- 476 kcal
