Tuna Pasta Salad Sweet Corn (Print Version)
Pasta salad with tuna, corn, chickpeas, bell pepper and zesty lemon-mayo dressing for a bright, flavorful dish.
# Ingredients:
→ Salad Base
01 -
3 cups rotini pasta, uncooked
02 -
1 1/2 cups cooked or canned chickpeas, drained
03 -
1 cup cooked or canned sweet corn, drained
04 -
1 cup red bell pepper, diced
05 -
1/2 cup red onion, finely chopped
→ Dressing
06 -
1/2 cup vegan mayonnaise
07 -
1 tablespoon lemon juice
08 -
1 teaspoon Dijon mustard
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
→ Garnish
11 -
2 tablespoons fresh parsley, chopped
# Steps:
01 -
Cook rotini pasta in a large pot of salted boiling water for approximately 10 minutes or until al dente. Drain and rinse under cold water to stop cooking.
02 -
In a small mixing bowl, whisk together vegan mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth.
03 -
In a large bowl, combine the cooked pasta, chickpeas, sweet corn, diced red bell pepper, and finely chopped red onion.
04 -
Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure even coating.
05 -
Sprinkle chopped fresh parsley over the salad, cover, and chill in the refrigerator before serving to allow flavors to meld.
# Notes:
01 -
Chilling the pasta salad prior to serving enhances flavor integration and texture.