1. Bring a pan of water to the boil and cook pasta until tender, about 10-12 minutes. Drain, and cool under cold running water (this stops the pasta sticking together). Drain well and place in a large bowl
2. Add the vegetables, parsley, lemon juice and tuna to the pasta.
3. Stir through the mayonnaise and yoghurt
4. Season with black pepper.
200g (7oz) wholewheat pasta shapes
1 small can sweetcorn in water, drained
1 small can kidney beans in water, drained
4 spring onions, trimmed, thinly sliced
1 red pepper, deseeded, chopped
2 tablespoons parsley, chopped
½ lemon, juice only
1 can tuna in brine, drained and flaked
2 tablespoons reduced fat mayonnaise
2 tablespoons low fat natural yoghurt
Black pepper, to season