Tuna pasta salad

Shopping list

• 250 g wholemeal penne

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• 240 g bio yogurt

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• 2 tsp English mustard powder

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• 2 tbsp extra virgin olive oil

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• 4 tsp apple cider vinegar

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• 1 red onion finely chopped

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• handful of basil leaves finely chopped

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• 320 g tuna in spring water

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• 2 red peppers deseeded and diced

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• 340 g can sweetcorn drained

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Step by step

1. 1

   Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.

2. 2

   Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.