Mediterranean Tuna Pasta Salad
Loaded with veggies, tuna, feta and tossed in a tangy dressing, this gluten-free Mediterranean Tuna Pasta Salad is a summertime staple.
PREP TIME
20 minutes
COOK TIME
10 minutes
INGREDIENTS
21
Serves: 4
Ingredients
Dressing
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- 111 Lemon, zested and juiced (around 2 tablespoons of juice)
- 2 Tbsp2 Tbsp2 Tbsp Red Wine Vinegar
- 2 cloves2 cloves2 cloves Garlic, finely grated
- .25 tsp.25 tsp.25 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp dried Oregano
- .5 tsp.5 tsp.5 tsp Onion Powder
- .125 tsp.125 tsp.125 tsp Black Pepper, freshly-cracked
Pasta Salad
- 12 oz12 oz12 oz Gluten-Free Fusilli Pasta, substitute favourite brand or shape
- 1 Tbsp1 Tbsp1 Tbsp Kosher Salt
- 222 Persian Cucumber, diced
- 1 pint1 pint1 pint Cherry Tomato, halved
- 111 Green Bell Peppers, diced
- .5.5.5 Red Onion, small, diced
- .25 cup.25 cup.25 cup Parsley, fresh, finely chopped
- .5 cup.5 cup.5 cup Kalamata Olives, pitted and halved
- .25 cup.25 cup.25 cup Roasted Red Pepper, substitute red piquillo peppers, sliced
- 5 oz5 oz5 oz Feta Cheese, crumbled
- 5 oz5 oz5 oz Canned Tuna, packed in water or olive oil, drained and roughly shredded
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl or mason jar, combine the olive oil, lemon juice, vinegar, garlic, salt, oregano, onion powder and black pepper. Whisk or shake until emulsified. Set aside until ready to use. Can be refrigerated up to five days u2013 let come to room temperature before serving.
- Bring a large pot of water to a boil. Season the water with the kosher salt and add the pasta. Cook the pasta until al dente, usually 2 minutes less than the package instructions. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and prevent it from clumping.
- Transfer the pasta a to a large bowl. Add the cucumbers, tomatoes, green pepper, onion, parsley, olives, red peppers, feta and tuna. Pour the dressing overtop and toss everything until combined. For best results, cover and refrigerate 2 hours to overnight before serving.
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About This Recipe
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Coconut Free Egg Free Gluten Free Nut Free Pescetarian Salads Shellfish Free Side Dishes Sugar Free| This is our estimate based on online research. | |
| Calories: | 567 |
| Fat: | 22 g |
| Carbohydrates: | 77 g |
| Protein: | 17 g |
| Cholesterol: | 20 g |
| Sodium: | 1528 mg |
| Fiber: | 5 g |
| Sugars: | 6 g |
| Calculated per serving. | |
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One response to “Mediterranean Tuna Pasta Salad”
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I came here looking for a no fuss recipe utilizing what I have on hand when I saw this. Full stop and to my kitchen I went. I had nearly everything on hand. I subbed Pepperoncinis for the bell pepper, omitted the cheese and tomatoes. Also, I used 4 cloves of gah-lic, well, just because. I cooked my Jovial Fusilli in my IP and it came out perfect. While that was cooking, I whipped up the fantastic dressing (yes, I tasted it immediately) and prepped the renaining ingredients. This came together very quickly with mimimal dishes to wash. I’m letting the salad sit in the fridge for a bit to let the flavors meld. I’m sure this will be fantastic, as I love every recipe of Ronny’s I’ve tried. They’re always so full of flavor. Absolutely perfect for the very humid current heatwave in Canada. I will absolutely have this on repeat.