The ingredients are interchangeable with your kids’ tastes and with what’s to hand.
- Cook and cool your pasta according to packet instructions. (We used Organ gluten-free pasta).
- Chop some radishes, celery, cherry tomatoes, fresh mandarins, boiled egg, and red capsicum into bite-sized pieces.
- Combine with a drained can of tuna and the pasta, and bind with a dressing of yoghurt mixed with a little orange zest and juice seasoned with salt and pepper and some fresh herbs if liked.