Tuna Pasta Salad

• 6 oz pasta, such as penne or fusilli
• Extra-virgin olive oil
• 1 to 2 (7 oz each) cans Kirkland Signature Albacore Solid White Tuna, drained
• 1 (7 oz) can sweet corn, rinsed and drained
• ½ red bell pepper, cored and chopped
• ½ green bell pepper, cored and chopped
• ½ red onion, finely chopped
• 1 tsp yellow mustard
• ½ tsp paprika (optional)
• Mayonnaise, as needed
• Salt and pepper, to taste
• Lettuce leaves, for serving
• 1 medium tomato, chopped
• Parsley, chopped

Cook pasta according to package directions. Rinse, drain and allow to cool. Add a drizzle of olive oil and mix to prevent the pasta from sticking together.

Put the cooled pasta in a mixing bowl, then mix in tuna, sweet corn, peppers and onion. Add mustard and paprika, if using; mix well.

Add enough mayonnaise to lightly coat all the ingredients. Add salt and pepper to taste. Serve cold with lettuce and tomato; garnish with parsley.

Makes 2 servings.