Pasta ‘salads’ are a classic of the Italian summer: they’re quick to prepare and easy to eat even in scolding hot weather.
Serves: 2 | Preparation time: 5 mins | Cooking time: 9 mins
- Wholegrain fusilli: 190 g
- Canned sweetcorn: 160 g
- Tuna fillets in olive oil: 80 g
- Feta: 30 g
- Extra virgin olive oil (EVOO): 3 tbsp
- Parsley: 2 tbsp
- Turmeric powder: ½ tsp
- Basil, fresh: 5 leaves
Boil the pasta in plenty of salted water and drain it when it is still al dente.
Drain the tuna and the sweetcorn. Rinse the cherry tomatoes and cut them in pieces. Finely chop the parsley. Use a fork to break the tuna and the feta in small pieces.
Mix all the ingredients together in a bowl, along with the pasta, the olive oil and the turmeric powder.
Serve garnished with some fresh basil leaves.