Another recipe I make for work lunches quite often. It’s quick and easy, and also packed with veg. I altered the original recipe only slightly, omitting the water because adding it to this salad just doesn’t make sense to me. I also leave out the spring onions and add a bit of mustard and peas.

Ingredients (serves 4)

100 g pasta shapes (I use wholewheat fusilli)
200 g can of tuna in spring water, drained
195 g can of sweetcorn, drained 
10 cherry tomatoes, halved (about 100 g)
1/4 cucumber, diced
1 yellow pepper, diced
a handful of frozen peas (optional)
3 tbsp light mayonnaise
1 tbsp white wine vinegar (works with red wine vinegar too)
1 tsp Dijon mustard (optional)
freshly ground black pepper
salt

Cook the pasta according to the packet instructions, stirring occasionally. Rinse it in a colander under running water until cold, then drain well and tip it into a large mixing bowl. Add the rest of the ingredients and mix well. Adjust the seasoning to your taste.