Equipment Large Pot & Colander (for pasta) Large Mixing Bowl (for pasta salad) Small Mixing Bowl (for dressing) Sharp Knife & Chopping Board Spatula Salad Tossers (optional) Ingredients Pasta Salad 10.5oz / 300g Short Cut Pasta (here I use Fusilli) 2x 6.5oz/185g cans of Tuna , drained 3.5oz / 100g Baby Plum Tomatoes , halved 3.5oz / 100g Cucumber , sliced & quartered 3oz / 75g Kalamata Olives , halved 2oz / 60g Greek Feta , crumbled 1/2 small Red Onion , finely diced Creamy Dressing 1/2 cup / 120g Plain Greek Yogurt 1/2 cup / 120g Mayo (full fat) 1.5 tbsp Extra Virgin Olive Oil 1 Lemon , juice only (or to taste) 1 heaped tbsp finely diced Fresh Parsley 1 tbsp finely diced Fresh Dill 1/2 tsp Sugar 1/4 tsp Garlic Powder (or 1/2 small cloves, minced/grated) 1/4 tsp Salt & Black Pepper , or to taste Instructions Add your pasta to a large pot of salted water and cook until al dente
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