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Pasta salad with tuna

updated

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Ingredients for 4 servings:

  • 250 g pasta, e.g. farfalle
  • 3 bell peppers, cut into small cubes
  • 2 cans of tuna, in its own juice
  • 1 can of corn
  • 1 spring onion(s), cut into rings
  • 150 g natural yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tsp sugar
  • 1 ½ tsp paprika powder, sweet
  • 1 tbsp vinegar (red wine vinegar)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Cook the pasta and rinse with cold water. Mix the cold pasta with the chopped bell pepper, corn, tuna, and spring onions. For the sauce, combine the remaining ingredients and season with salt and pepper. Mix the sauce into the salad and let it sit in the refrigerator for at least 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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