Easy to make and delicious to eat, this pasta salad is a lunch-box treat.
Ingredients (serves 4)
250g ( 9 ounce ) dried pasta shells
1/4 cup whole-egg mayonnaise
2 teaspoons lemon juice
125g ( 4 ounce ) cherry tomatoes, halved
4 button mushrooms, sliced
1/4 cup finely chopped fresh flat-leaf parsley leaves
95g ( 3 ounce ) can tuna in springwater, drained, flaked
Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Drain. Cool.
Combine mayonnaise and lemon juice in a large bowl. Add pasta, tomato, mushroom, parsley and tuna. Stir to combine. Transfer to airtight containers. Refrigerate. Serve.