Mediterranean Tuna Pasta Salad
Mediterranean Tuna Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces rotini pasta
- 2 cans canned tuna, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, dried basil, minced garlic, Dijon mustard, salt, and black pepper until well combined.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled pasta, drained tuna, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
⏱️ 10 min
- 4
Pour the lemon herb dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
⏱️ 2 min
- 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Stir again before serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Tuna Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces rotini pasta
- 2 cans canned tuna, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Lemon Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, dried basil, minced garlic, Dijon mustard, salt, and black pepper until well combined.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, drained tuna, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
⏱️ 10 min - 4
Pour the lemon herb dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.
⏱️ 2 min - 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Stir again before serving.
⏱️ 30 min