Mediterranean Tuna Pasta Salad (Edit recipe)

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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

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Ingredients

Dressing

Pasta Salad

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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
  1. 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.
  2. 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.
  3. 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

Show nutritional information
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
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Egg Free Gluten Free Nut Free Pescetarian Salads Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free

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One response to “Mediterranean Tuna Pasta Salad”

  1. Mistwatcher Mistwatcher says:

    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.

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