Yield: 6 servings
Greek Tuna Pasta Salad
This Greek Tuna Pasta Salad is at its best the minute it is tossed, while the noodles still hold a little warmth so the feta softens. Olive oil and lemon do all the work here, so there is no mayo and no heavy dressing weighing it down. It comes together fast and feeds six without turning on the oven!
Ingredients
- 8 oz pasta, I use radiatori, but any small pasta noodle will work
- 1 (12 oz) can tuna, drained
- ½ cup sun-dried tomatoes
- 3.5 oz capers, drained
- 1 English cucumber, sliced and halved
- 1 cup Kalamata olives, pitted and sliced
- 1 small red onion, sliced
- ½ cup roasted red peppers, diced, or 1/2 of a bell pepper
- 2 cups baby spinach, or arugula
- 1 cup crumbled feta cheese
Dressing:
- ¾ cup olive oil
- juice of 1 lemon, more for serving
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- salt and pepper, to taste
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Instructions
- Cook the pasta until al dente according to the package instructions in well salted water. Drain and lightly rinse with cold water.
- While the pasta is cooking, make the dressing. In a jar or small bowl mix the olive oil, lemon juice, garlic, oregano, salt and pepper.
- In a large bowl, gently toss together the cooked pasta, tuna, tomatoes, capers, cucumbers, olives, red onion, roasted red peppers, and spinach.
- Pour the dressing over the pasta and toss to coat. Top with feta cheese and serve immediately. Keep in mind that the pasta will absorb the olive oil as the salad sits, so it's best served fresh.
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Nutrition
Serving: 1 serving, Calories: 577kcal, Carbohydrates: 41g, Protein: 22g, Fat: 37g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 24g, Trans Fat: 0.002g, Cholesterol: 43mg, Sodium: 1400mg, Potassium: 711mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1384IU, Vitamin C: 17mg, Calcium: 201mg, Iron: 4mg