Greek-Style Tuna and Bow Tie Pasta Salad |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 4 |
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This salad is delicious, and great to take in a container for a brown bag office lunch! The tuna can be replaced with cooked chicken breast. Plan ahead this needs to chill for a minimum of 5 hours or overnight. Ingredients:
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) |
Directions:
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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