Light Mediterranean Cold Pasta Salad

Instructions

1. 1

   Cook the pasta in salted water until just tender. Drain and rinse under cold water until completely cool. A little undercooking is wise, dear, because the pasta softens slightly as it rests.

2. 2

   In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, oregano, garlic powder, salt, and pepper.

3. 3

   Add the cooled pasta, cucumber, tomatoes, roasted pepper, sweetcorn, onion, and parsley to a large bowl. Add tuna, chicken, or chickpeas if using.

4. 4

   Pour over the dressing and toss gently until everything is coated.

5. 5

   Divide into four meal-prep containers. Refrigerate for up to 3 days. If it looks a little dry later, stir in 5 ml lemon juice or a spoonful of yogurt before eating.