150 g pasta, uncooked
3 x tins tuna
1 corn cob
1 small capsicum, diced
1/2 red onion, diced
1/4 cup green onion, sliced
1/4 cup coriander, chopped
1/2 cup feta
1/2 cup greek yoghurt
2 tbsp mayonnaise
1 tbsp lime juice
1/4 tsp each: chilli powder, smoked paprika, garlic powder
Salt & pepper to taste
Place the corn cob in the air fryer and cook at 200°C for 12-15 mins (or in the oven at 220°C for 20-25 mins), turning halfway, until lightly charred. Once the corn is cooked, carefully slice the kernels off the cob.
Cook pasta according to packet instructions. Drain and set aside.
To a large bowl, add the cooked pasta, corn, capsicum, red onion, green onion, coriander, tuna and feta to a bowl. Toss until well combined.
In a separate bowl, mix together the greek yoghurt, mayonnaise, lime juice, chilli powder, smoked paprika, garlic powder, salt and pepper until smooth.
Pour the dressing over the salad, and toss until everything is well coated.
Serve with sliced avocado and enjoy!
If meal prepping, store in the fridge in a sealed container for up to 4 days
