Tuna Pasta Salad

GF*, DF* - serves 4

- Pasta can be cooked the day before and tossed through some olive oil to prevent sticking

- Great lunch to make to take to work or have in the fridge

INGREDIENTS:

• 250g pasta (I love the GF chickpea pasta*)

• 400g tinned tuna in spring water

• 3/4 cup diced cucumber

• 1/2 cup diced celery

• 1 cup peas

• 1 cup chopped spinach

• 1 tbsp finely chopped dill

• Season with salt + pepper

• lemon juice (around 1/2 lemon)

• 1/2 cup mayonnaise OR greek yoghurt (use DF* is needed)

• Goats cheese, feta or vegan feta* to crumble on top

METHOD:

1. Cook your pasta according to packet instructions.

2. While this cooks, add the vegetables, dill, tuna, salt and pepper into a mixing bowl and set aside.

3. Once your pasta has cooked, drain and let cool to room temperature.

4. Once cooled, add the pasta into the mixing bowl.

5. Stir through the mayonnaise/yoghurt, feta and lemon juice.