Pasta, corn, and tuna salad
Prep Time
Price Per Serving
Cooking Mode
1 litre (4 cups) cup cooked whole wheat fusilli
240 g oz solid light tuna in olive oil
2 cobs cobs of corn, cooked and kernels removed or corn kernels
½ orange sweet pepper, diced
250 mL (1 cup) cup Compliments Candi-To™ Tomatoes, halved
45 mL (3 tbsp.) tbsp chopped fresh chives
45 mL (3 tbsp.) tbsp chopped fresh dill
45 mL (3 tbsp.) tbsp chopped fresh flat-leaf parsley
15 mL (1 tbsp.) tbsp lemon zest
60 mL (¼ cup) cup lemon juice
15 mL (1 tbsp.) tbsp Dijon mustard
To taste salt and pepper
1 litre (4 cups) cup cooked whole wheat fusilli
240 g oz solid light tuna in olive oil
2 cobs cobs of corn, cooked and kernels removed or corn kernels
½ orange sweet pepper, diced
250 mL (1 cup) cup Compliments Candi-To™ Tomatoes, halved
45 mL (3 tbsp.) tbsp chopped fresh chives
45 mL (3 tbsp.) tbsp chopped fresh dill
45 mL (3 tbsp.) tbsp chopped fresh flat-leaf parsley
15 mL (1 tbsp.) tbsp lemon zest
60 mL (¼ cup) cup lemon juice
15 mL (1 tbsp.) tbsp Dijon mustard
To taste salt and pepper
Directions
1Mix together all ingredients including the oil from the tuna in a large bowl Serve immediately or refrigerate until ready to serve.
2Cook about 625 mL (2½ cups) of fusilli to produce 1 litre (4 cups) of cooked pasta.
Disclaimer
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Personal Note
Personal Note