There's barely any cooking involved in this low-GI meal - and only one pan to wash!


  • 250g dried wholemeal spiral pasta
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm lengths diagonally
  • 1 x 425g can tuna in springwater, drained, flaked
  • 1 large Lebanese cucumber, coarsely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 80ml (1/3 cup) 100 per cent fat-free French dressing
  • 60g bocconcini, torn
  • 1 x 270g can corn kernels, drained
  • 3 ripe tomatoes, coarsely chopped


  1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Add the asparagus in the last 2 minutes of cooking. Refresh under cold running water. Drain and return to the pan.
  2. Add the tuna, corn, tomato, cucumber, parsley and dressing to the pasta mixture. Season with salt and pepper. Toss until well combined.
  3. Divide pasta mixture among serving bowls. Top with bocconcini to serve.