Lunch recipe
Cool pasta salad boxes with tuna, cannellini beans, cucumber, tomatoes, spinach, dill, lemon, mustard, and yoghurt.
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Ingredients
large saucepan, colander, large mixing bowl, small bowl, knife, chopping board
Method
Dice the cucumber, halve the cherry tomatoes, roughly chop the dill, zest and juice the lemon, drain the tuna, and drain and rinse the cannellini beans.
Boil the pasta twists in a large saucepan of salted water for 10 to 12 minutes until tender with a little bite. Drain, then rinse briefly under cold water so the pasta cools for packing.
Whisk the Greek yoghurt with the Dijon mustard, 1 tablespoon olive oil, lemon zest, half the lemon juice, half the dill, a pinch of salt, and black pepper until smooth.
Tip the cooled pasta into a large bowl. Fold through the tuna, cannellini beans, cucumber, tomatoes, baby spinach, and lemon yoghurt dressing until everything is lightly coated.
Taste the pasta salad and add the remaining lemon juice if it needs more freshness. Scatter through the remaining dill and loosen with 1 tablespoon cold water if the dressing has thickened.
Divide the pasta salad between four lunch boxes or bowls. Chill until needed, and keep cold if carrying it away from home.
