Tuna sweetcorn and pepper pasta salad with yoghurt dressing
Lalkila Kitchen · Pasta · Seafood · Contemporary cooking · Western influenced
A cold pasta meal is another useful option for an Indian household abroad. It can sit beside rice dishes and familiar curries in the weekly plan without needing to imitate them. Keep it chilled until it is time to eat.
Ingredients
- 250 g wholemeal penne
- 240 g plain yoghurt
- 2 teaspoons English mustard powder
- 2 tablespoons olive oil
- 4 teaspoons apple cider vinegar
- 1 red onion, finely chopped
- A handful of chopped basil
- 320 g canned tuna in spring water, drained
- 2 red peppers, diced
- 1 x 340 g can sweetcorn, drained
Method
- Cook pasta following its packet directions. Drain, cool under cold running water and drain thoroughly.
- Mix yoghurt, mustard, oil, vinegar, onion and basil. Fold in tuna, peppers, sweetcorn and pasta.
- Serve immediately or cover and refrigerate promptly for the next day. Carry chilled with an ice pack if taking it out.
Cooking notes
Contains wheat, milk, fish and mustard. A familiar lunchbox does not make food shelf stable; keep the salad cold and use clean utensils. Check the tuna label for additional ingredients.
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Source and adaptation
Adapted from Sara Buenfeld's Tuna pasta salad, Good Food. Safe chilling: FoodSafety.gov. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.