Tuna Souvlaki Pasta Salad

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JARRIE 64

"A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!"

Ingredients 5 h 10 m {{adjustedServings}} servings 254 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
  2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
  3. Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.
Tips & Tricks
How to Make Tuna Salad

Enjoy a light, healthy lunch with this quick and easy tuna salad.

Pasta Salad with Avocado and Tomato

See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.

Footnotes

  • Cook's Note:
  • The dressing really makes this pasta salad. Ideally it should be a bright, lemony dressing, preferably homemade though bottled plus some extra fresh-squeezed lemon juice would also work. I have served this as a side dish and also as a main dish, adding another can of tuna. This salad is good with limeade and lemonade. Baklava or lemon bars make a stellar dessert.
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