Tuna Pasta Salad with sweet corn, tomatoes, spring onions and celery, and a nice helping of mayo and Greek yogurt, a delicious summer recipe for every occasion. It’s filling, but light and refreshing, just perfect for a warm day.
Isn’t it funny how usually the cheapest and easiest to store ingredients end up being the most useful when it comes to whipping up a quick and easy meal? For me, that’s always the case with canned tuna and chickpeas. If you run out of dinner ideas, these 2 can make be life savers.
In summer, I tend to serve just some quick and easy bites, rather than cook an elaborate meal, no one really fancies hot food when the temperatures are rising. And this tuna pasta salad is such a perfect meal for a hot summer’s day.
Cold pasta salads are my favourite in the hot season, they are fantastic sides for an bbq, a good addition to your picnic basket, or, why not, a meal on their own. They are also nutritious and filling, and absolutely everybody will love them.
HOW TO MAKE TUNA PASTA SALAD
It’s such an easy dish, it will definitely make its way on out table more often. Once the pasta is ready and cooled down completely, the rest is just a matter of mixing ingredients together.
- cook the pasta according to the packet instructions – I used macaroni, but any other shape can do: fusilli, penne, farfalle, shells, and the list is quite large
- drain and rise with cold water until the pasta is cold
- transfer to a large bowl
- chop the spring onions, cherry tomatoes (I halved them), celery sticks, add the drained sweetcorn and tuna, and add everything to the pasta bowl
- add the mayo, yogurt and lemon juice, season to taste with salt and pepper, and mix well
- serve straight away, or cover with a clingfilm and refrigerate until ready to serve
This dish can’t be any easier. Or more delicious for that matter. But you can always use up whatever you have around, no need to buy specific ingredients for this recipe only.
I used canned sweetcorn, as it is inexpensive and super easy to store – not to mention delicious, but if you have some leftover corn on the cob, either grilled or boiled, that can do too.
Other great additions to this salad would be: olives of any kind, cucumber, red onion, peas or any frozen mixed vegetables, avocado, salad leaves, and so on.
Just make sure that the pasta is completely cool before you add the mayo and yogurt, otherwise it will need refrigerating before serving – I’m not a fan of mayo added to hot/warm dishes (is there anyone though?).
Other than that, just enjoy this pasta salad, it really is amazing!
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Tuna Pasta Salad with sweet corn, tomatoes, spring onions and celery, and a nice helping of mayo and Greek yogurt, a delicious summer recipe for every occasion. It's filling, but light and refreshing, just perfect for a warm day.
- 2 cups macaroni pasta (or any other shape)
- 2 spring onions
- 1 cup tinned sweetcorn
- 2 celery stalks
- 1 cup cherry tomatoes
- 2 tins tuna (100 g each)
- 1/3 cup mayo
- 1/3 cup Greek yogurt
- 1 lemon, juice only
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Cook the pasta according to the packet instructions.
Drain and rinse well with cold water until the pasta is completely cool.
Transfer to a large bowl.
Chop the spring onions, celery stalks and cherry tomatoes, and add them to the bowl together with the drained tuna and sweetcorn.
Mix all the ingredients.
Add the mayo, yogurt and lemon juice, season with salt and pepper, and mix everything together.
Serve immediately, or cover the bowl with clingfilm and refrigerate until ready to serve.