Name: Summer pasta salad
Prep time: 20 min
Cook time: 10 min
Yield: 4–6
Ingredients: 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; 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

Summer pasta salad

Servings

4–6

Preperation

20 minutes

Cooking

10–12 minutes

Waiting

1 hour

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.