pasta salad

(Serves two)

Ingredients

• 1 cup cooked pasta
• 125g tinned corn, drained
• 60g frozen beans, thawed
• 1/4 red capsicum, cut into small pieces
• 1/2 cup cherry tomatoes, quartered
• 95g tuna in spring water, drained
• 20g pitted kalamata olives, quartered

Dressing

• 1 heaped teaspoon of dijon mustard
• 2 dessert spoons of low-fat mayonnaise

Method

Place all ingredients in a bowl, toss to combine.
Mix the dressing ingredients in a small bowl then stir through salad.

This salad is a great way to make use of left-over pasta and should keep for a couple of days in the fridge.