Prep and cooking time: 20mins
Complex carb portions, per serving: 1
40g wholewheat fusilli, uncooked
60g sun-dried tomatoes, roughly chopped
2 x 120g tins tuna, drained
1 large handful fresh basil, torn
1 small red bell pepper, finely diced
4 large handfuls baby spinach leaves
1 tsp red wine vinegar
½ lemon, juiced
60g feta, crumbled
Cook pasta according to packet instructions. Once cooked, drain the pasta and put into a bowl while still warm.
Add the sun-dried tomatoes, tuna, basil, pepper, and spinach, and season lightly with salt and pepper. Stir until combined, allowing the spinach to wilt slightly in the heat of the pasta.
Dress the salad with red wine vinegar and lemon juice. Stir lightly.
Top with feta and enjoy.
Second Nature special tip
To prevent the pasta from sticking, drizzle a small amount of extra virgin olive oil in the bowl of the drained pasta.