Pasta Salad with Tuna, Corn and Cherry Tomatoes 


Preparation
20 MIN
Cooking
10 MIN
Servings
4

Pasta Salad with Tuna, Corn and Cherry Tomatoes 



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

  1. 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.
  2. 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.