Greek-Style Tuna and Bow Tie Pasta Salad

środa, 5 lutego 2014

Greek-Style Tuna and Bow Tie Pasta Salad

Time: 5 hrs


  • 4 ounces dried bow tie pasta
  • 1 cucumber, quartered lengthwise, seeded and cut into about 1/2-inch slices
  • 1 cup red onion, chopped (or to taste)
  • 1/2 cup olive oil
  • 1/3 cup lemon juice (can add in more to taste)
  • 1 -2 teaspoon dried oregano
  • salt and pepper
  • 2 tablespoons grated parmesan cheese
  • 1/2 teaspoon garlic powder (optional)
  • 1 (6 ounce) can chunky solid white tuna
  • 1 1/2 cups crumbled feta cheese (or to taste)
  • 10 cherry tomatoes (or to taste, cut in half, or can leave whole, can use 1 large firm ripe tomato, chopped in place of)
  • 3/4 cup sliced black kalamata olive (or to taste or use sliced drained canned olives)


  • 1 Cook the bow tie pasta in salted boiling water until JUST firm-tender; drain and rinse with cold water, then transfer to a large bowl and toss with 2-3 tablespoon oil.
  • 2 Add in the tuna, feta cheese, cucumber, red onion, cherry tomatoes and olives; toss to combine.
  • 3 To make the dressing; mix/whisk together olive oil, lemon juice, oregano, garlic powder (if using) Parmesan cheese, salt and pepper.
  • 4 Pour the dressing over the pasta mixture; toss to coat well.
  • 5 Cover and chill for a minimum of 5 hours or overnight.

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