Pasta, Tuna and Corn Salad with Yogurt Dressing

Ingredients

• Pasta3/4 cup (120 g)
• Corn1/4 unidad (63 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Red Onion1/4 count (38 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Boil water with some salt. Once boiling, add the pasta and cook for the time indicated on the package.

2. 2

   Step 2

   Next, shell the corn and add to a pot with boiling water. Boil for 12-15 minutes.

3. 3

   Step 3

   Once the pasta and corn are ready, put them under the tap water to cool. Then drain and set aside.

4. 4

   Step 4

   In the meantime, cut the tomato into medium pieces. You can also use cherries in half.

5. 5

   Step 5

   Cut the onion and lettuce into strips.

6. 6

   Step 6

   Drain the tuna and put in a plate or bowl.

7. 7

   Step 7

   Add the rest of the ingredients: Pasta, corn, tomato, lettuce and onion.

8. 8

   Step 8

   For the dressing: Mix plain yogurt with mustard, lemon juice and then add salt and pepper to taste.

9. 9

   Step 9

   Pour the dressing, mix and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pasta, Tuna and Corn Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.