Summer pasta salad

For the pasta salad

500 g fusilli pasta 1 can corn, drained 30 g butter ½ clove garlic, mashed 1 red onion, finely chopped 250 g cherry tomatoes, halved 2 cans tuna, drained 100 g dry grated mizithra

For the sauce

200 g mayonnaise 150 g sour cream juice of 1 lime salt pepper ½ clove garlic, mashed ½ tsp chili powder ½ bunch coriander, finely chopped

Boil the pasta in plenty of salted water according to the package instructions, until al dente. Drain it and, while still hot, toss it with the butter and garlic so it absorbs the aromas.

Let the pasta cool down well.

In a large bowl add the cooled pasta, the corn, the red onion, the cherry tomatoes and the tuna. Gently mix all the ingredients.

In a separate bowl prepare the sauce by mixing the mayonnaise, the sour cream, the lime juice, the coriander, the salt, the pepper, the garlic and the chili powder until you have a smooth mixture.

Add the sauce and the grated mizithra to the pasta salad and mix well so that all the ingredients are coated.

Leave the pasta salad in the fridge for at least 1 hour before serving.

Serve.