Tuna Pasta Salad

Serving Time icon
Portions : 4
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Total Time : 20 mins


  • 340g can Green Giant Sweet Corn, drained
  • 175g pasta shapes
  • 75g green beans, trimmed and halved
  • ½ small red onion, finely sliced
  • 175g cherry tomatoes, halved
  • 200g can tuna in oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 100g bag baby salad leaves of choice
  • Large bowl

This classic salad is great for a quick and simple supper.


  1. Cook the pasta in lightly salted water according to the packet directions. During the last 3 minutes add the beans and cook together Drain and rinse under cold water to cool, drain again. Put the pasta shells and beans into a large bowl with the drained sweet corn, red onion and cherry tomatoes.
  2. Drain the tuna, reserving the oil, flake the fish and add to the bowl.
  3. Whisk 2 tbsp of the reserved oil with the lemon juice and mustard then add to the salad and gently toss together.
  4. Put a handful of the salad leaves into individual salad bowls, top with the tuna salad and serve.


  • If preferred use tuna in brine, drained and then use 4 tbsp ready made dressing. Tip: Instead of bagged salad leaves use shredded Cos or little gem lettuce.