Cook the pasta according to instructions, drain, rinse in cold water and set aside.
250 g Pasta
Mix together the dressing ingredients in a bowl.
100 g Mayonnaise, 100 g Greek Yogurt, 2 tablespoon White Wine Vinegar, 1 Garlic Clove, 2 tablespoon Dill, 2 tablespoon Parsley, Salt and Pepper
Place the cooked pasta, drained tinned tuna, and chopped salad vegetables in a large mixing bowl.
2 tins (145g) Tuna in Brine, 5 Spring Onions, 1 Red Pepper, ½ Cucumber, 250 g Pasta
Pour on the dressing and gently mix with a spoon until everything is lightly coated in the creamy dressing.
Refrigerate until needed.