Ingredients:
- 400g Qetoe Low Carb Fusilli, cooked and cooled
- 200g canned tuna, drained
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 100g sweet corn
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation:
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Cook the Fusilli: Boil Qetoe Low Carb Fusilli according to the package instructions. Drain, rinse under cold water, and set aside to cool completely.
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Mix the Salad: In a large mixing bowl, combine the cooled fusilli, tuna, cucumber, red bell pepper, sweet corn, mayonnaise, and lemon juice. Stir gently to ensure all ingredients are well-mixed.
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Season: Add salt and pepper to taste and mix again.
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Chill and Serve: Cover the salad and refrigerate for at least 20 minutes to let the flavours meld. Serve cold, garnished with chopped parsley for a fresh, vibrant touch.
