Ingredients:

  • 8 oz (225 g) rotini or penne pasta
  • 1 can (5 oz, 140 g) canned tuna in water, drained
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) diced cucumber
  • 1/4 cup (40 g) red onion, finely chopped
  • 1/2 cup (75 g) sweet corn (canned or frozen)
  • 1/4 cup (60 g) pitted black olives, sliced
  • 1/4 cup (60 ml) mayonnaise
  • 1 tbsp (15 ml) lemon juice (freshly squeezed)
  • 1 tsp (5 ml) Dijon mustard
  • Salt and pepper to taste
  • Optional: Fresh herbs (parsley or dill) for garnish

Instructions:

  1. In a large pot, bring salted water to a boil.
  2. Add pasta and cook according to package instructions until al dente.
  3. Drain and rinse under cold water to stop the cooking process.
  4. While the pasta cooks, chop cherry tomatoes, cucumber, red onion, and olives.
  5. If using frozen corn, thaw it under hot water or in the microwave.
  6. In a large bowl, combine mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
  7. Whisk until smooth and well-combined.
  8. Add drained tuna, cooked pasta, and all prepared vegetables to the bowl with dressing.
  9. Toss gently until evenly coated.
  10. Taste and adjust seasoning if necessary.
  11. Garnish with fresh herbs before serving.