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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.

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.

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.

Pour the lemon herb dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.

Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Stir again before serving.


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.

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.

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.

Pour the lemon herb dressing over the pasta mixture. Toss gently until all ingredients are evenly coated.

Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Stir again before serving.
