Serves 4
Directions
- 1Cook your pasta in salted water until al dente.
- 2Drain and rinse under cold water to cool it down and stop it overcooking.
- 3In a large bowl, whisk together all the dressing ingredients until smooth and creamy.
- 4Taste and adjust more lemon for zing, more honey if too sharp.
- 5Add your cooled pasta, chopped veggies, dill, and dressing to the bowl.
- 6Toss everything until well coated.
- 7Chill for 30 minutes to let the flavours develop.
Ingredients
- 250 g short pasta
- 1 cucumber, diced
- 200 g cherry tomatoes, halved
- 0.5 red onion, finely chopped
- 1 handful fresh dill, finely chopped
- 100 g tuna
- feta
- boiled egg
- 3 tbsp Greek yogurt or plant-based yogurt (unsweetened)
- 1 tbsp mayo
- 1 tbsp Dijon mustard or wholegrain mustard
- 1 tbsp lemon juice or white wine vinegar
- 1 tsp honey or maple syrup
- 1 small garlic clove, grated or crushed
- 2 tbsp chopped fresh dill
- Salt & black pepper
Equipment
large bowl
Tips
- Chill for 30 minutes to let the flavours develop (optional, but makes a difference!).
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