Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

TunandCornPastaAfter making my tasty Chicken Arrabiata the other day, I found myself with all of this leftover gluten free pasta. Grrr. At least the San Remo brand tastes okay once re-heated, unlike many other brands I’ve tried! I thought I’d use the leftover pasta for an easy lunch dish. And all I needed was a couple of ingredients from the cupboard and fridge…it’s so simple, yet so yum!

You can also cook the pasta fresh – the recipe will still work perfectly. 🙂

Ingredients (Serves 2)

2 cups of cooked San Remo gluten free pasta

1 x 310 gram can of corn kernels, drained

1 x 95g can of tuna in springwater, drained

2 tablespoons of Praise egg mayonnaise

1 tablespoon of lime juice

Method

1. Re-heat the leftover pasta in the microwave for 1 minute. (Gluten free pasta never tastes good when cold!)

2. Throw the pasta into a large bowl along with the corn, tuna, mayonnaise and lime juice.

3. Mix everything together and serve.

So easy, right? What do you do with your leftover pasta?

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