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Boil the pasta for 10 mins until al dente, then drain and rinse under cold running water. Drain again. Meanwhile, mix the yogurt, mustard, olive oil, vinegar, onion and basil together in a large bowl, then stir in the tuna, red peppers and sweetcorn.
Stir through the pasta and serve in bowls or pack into containers for work or a picnic. Will keep, covered, in the fridge to eat the next day.
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