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Ingredients
Yogurt, Greek, plain, whole milk
for dressing
Lemon juice, raw
juice of ½ lemon
Pasta, dry, enriched
penne or fusilli
Tuna, unflavoured, canned in water, drained
1 can, drained
Celery, raw
2 stalks, sliced
Peppers, sweet, red, raw
½ capsicum, diced
Sweet corn, creamed, canned
drained
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Instructions
Cook the pasta in salted water until al dente. Drain and rinse under cold water.
Drain the tuna and flake it into a large bowl.
Add the cooked pasta, diced celery, diced capsicum, drained corn and sliced spring onion.
Mix together the Greek yoghurt, lemon juice, a pinch of salt and pepper to make the dressing.
Pour the dressing over the salad and toss gently to coat.
Taste and adjust seasoning. Chill before serving if possible.
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