Pasta Salad with Tuna, Corn and Cherry Tomatoes 

 | RICARDO

Ingredients

• 3/4 lb (340 g) fusilli
• 2 cups (280) cherry tomatoes, halved
• 1/2 English cucumber, cut into quarters and sliced
• The kernels of 2 cooked ears of corn or 2 cups (300 g) frozen kernels, blanched
• 4 oz (115 g) pearl bocconcini ou feta cheese diced
• 1 can 7 oz (198 g) flaked light tuna, drained
• 3 green onions, chopped
• 3 tablespoons (45 ml) olive oil
• 1 lime for the juice
• 2 tablespoons (30 ml) chopped basil or parsley leaves
• 1 teaspoon (5 ml) sugar