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Recipe Healthy Creamy Tuna Pasta Salad with Greek Yoghurt and Corn Save Recipe note - ingredients can be approximate Ingredients 500 g (1 lb) pasta, See Note 1 300 g (2 cups) cherry tomatoes 200 g (1 cups) sweetcorn kernels, approx.1 tin 100 g ( cups) edamame beans 80 g (1 cups) cabbage, chopped 425 g (1 lb) canned tuna, in springwater Pasta salad sauce 200 g (1 cups) Greek yoghurt, plain 60 g ( cups) mayonnaise 1 lemon, juice & rind 5 g (1 tablespoon) dried dill 10 g (2 tablespoon) dried oregano 5 g (1 tablespoon) dried basil 60 g ( cups) pickles , in juice salt and pepper , to taste Instructions Prepare Heat water in a large pasta pot and cook 500 g (1 lb) pasta according to packet instructions minus 1 minute
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