Preparation: 20 MIN
Cooking: 10 MIN
Servings: 4

Pasta Salad with Tuna, Corn and Cherry Tomatoes   

Name: Pasta Salad with Tuna, Corn and Cherry Tomatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) fusilli; 2 cups (500 ml) cherry tomatoes, halved; 1/2 English cucumber, cut into quarters and sliced; The kernels of 2 cooked ears of corn (about 500 ml / 2 cups); 1 cup (250 ml) feta cheese, diced; 1 can 7 oz (198 g) flaked light tuna, drained; 3 green onions, chopped; 3 tablespoons (45 ml) olive oil; Juice of 1 lime; 2 tablespoons (30 ml) fresh chopped basil or parsley; 1 teaspoon (5 ml) sugar; Salt and pepper

Ingredients

3/4 lb (375 g) fusilli
2 cups (500 ml) cherry tomatoes, halved
1/2 English cucumber, cut into quarters and sliced
The kernels of 2 cooked ears of corn (about 500 ml / 2 cups)
1 cup (250 ml) feta cheese, diced
1 can 7 oz (198 g) flaked light tuna, drained
3 green onions, chopped  
3 tablespoons (45 ml) olive oil
Juice of 1 lime  
2 tablespoons (30 ml) fresh chopped basil or parsley
1 teaspoon (5 ml) sugar
Salt and pepper

Preparation

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
Serve immediately or refrigerate.

Note

Variation
For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.