Kumato, corn & tuna pasta salad

Prep 20 mins | Cook 12 mins | Serves 4

This salad is excellent to pack into an airtight container and send to school in a chilled lunch box.

200g dried penne or pipe rigate pasta
2 cobs corn, husks removed
180g tuna in oil, drained and flaked
1 Lebanese cucumber, chopped
200g ripe mini kumatoes* or cherry tomatoes, halved
100g feta cheese, crumbled
2 tbs finely chopped flat leaf parsley leaves
2 tbs extra virgin olive oil

*Kumatoes are tasty crimson fleshed tomatoes –if preferred use ripe cherry tomatoes.

Step 1 Cook pasta in a large saucepan of boiling water, following packet directions, until al dente. Drain and refresh in cold water.

Step 2 Meanwhile, wash corn cobs in cold water and individually wrap in plastic wrap. Place onto a microwave turntable and microwave for 4–5 minutes until just tender. Set aside to cool. Slice off kernels and place in a large bowl.

Step 3 Add pasta, tuna, cucumber, tomatoes, feta, parsley and oil to corn. Season with salt and pepper to taste. Toss to combine. Spoon in serving bowls and serve.

Good for you ... Kumato Tomatoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the sodium from salt.

A source of dietary fibre which helps the normal function of the intestine.

A source of beta carotene which is converted into vitamin A in the body and is needed for vision.