Pasta Salad With Tuna, Corn And Cherry Tomatoes

• 375 g fusilli
• 2 cups cherry tomatoes, halved (I used a large tomato, chopped)
• the kernels of 2 cooked ears corn (2 cups)
• 1 cup feta cheese, diced (see note) or 1 cup pearl bocconcini (see note)
• 7 ounces flaked light tuna, drained
• 3 green onions, chopped
• 3 tablespoons olive oil
• 1 lime, juice of
• 2 tablespoons chopped fresh basil or 2 tablespoons parsley
• 1 teaspoon sugar
• salt and pepper

1. In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
2. Serve immediately or refrigerate.
3. Variation: For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.

fusilli, cherry tomatoes, kernels, feta cheese, tuna, green onions, olive oil, lime, fresh basil, sugar, salt

Taken from www.food.com/recipe/pasta-salad-with-tuna-corn-and-cherry-tomatoes-486016 (may not work)