Pasta Salad With Tuna, Corn and Cherry Tomatoes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe from Ricardo that I made today for DH and DS. For DS I used cubed cheddar and DH feta cheese. Ingredients:
375 g fusilli |
2 cups cherry tomatoes, halved (i used a large tomato, chopped) |
the kernels of 2 cooked ears corn (2 cups) |
1 cup feta cheese, diced (see note) or 1 cup pearl bocconcini (see note) |
7 ounces flaked light tuna, drained |
3 green onions, chopped |
3 tablespoons olive oil |
1 lime, juice of |
2 tablespoons chopped fresh basil or 2 tablespoons parsley |
1 teaspoon sugar |
salt and pepper |
Directions:
1. In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
2. Serve immediately or refrigerate.
3. Variation: For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.
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