- Bring a pan of salted water to a boil and add the fusilli. Cook according to the instructions on the package until al dente.
- Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process. Let drain well and cool.
- Place the cooled pasta in a salad bowl and add the drained tuna. Crumble the tuna with a fork so that it is well distributed throughout the pasta.
- Mix the cucumber cubes and halved cherry tomatoes with the pasta and tuna.
- In a separate mixing bowl, combine the yogurt, mayonnaise, and lemon juice into a creamy sauce. Add the finely chopped chives, salt, and pepper.
- Pour the sauce over the pasta salad and mix gently so that everything is well coated.
- Let the salad stand in the refrigerator for at least 10 minutes to allow the flavors to meld, and serve well chilled.
Handy Tips for the Perfect Salad
– Taste the salad before serving; sometimes it needs just a little extra salt or pepper.
– Do not overcook the pasta; it will remain perfectly al dente in the salad.
You can also make the salad an hour in advance so that the flavors come into their own even better.
– For extra crunch, add a handful of roasted pine nuts just before serving.
Common Mistakes and How to Avoid Them
– Overcooking the pasta : This results in a sticky salad. Keep a close eye on the cooking time.
