Mediterranean-Style Tuna Pasta Salad
This Mediterranean-Style Tuna Pasta Salad is made using fresh seasonal vegetables, topped with feta cheese, and makes the perfect summer lunch!
Servings: 4
Calories: 502kcal
Ingredients
- 250 g dried pasta e.g., fusilli
- 200 g cherry tomatoes
- 100 g canned tuna
- 1 small onion or spring onion
- ½ medium-sized bell pepper red, orange, or yellow
- 2 medium radish
- ½ medium-sized cucumber
- handful rucola (rocket/arugula leaves)
- 100 g feta cheese (optional)
- 12 olives (optional)
Salad Dressing
- 60 mL olive oil extra virgin (¼ cup)
- juice of ½ lemon
- 1 tsp. Dijon mustard
- 1 garlic clove finely crushed
- 1 tsp. honey
- ½ tsp. dried oregano
- ½ tsp. white wine vinegar
- salt and pepper to taste
Instructions
- Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
- Drain canned tuna from excess liquid, transfer to bowl and flake tuna using a fork. Set aside.
- Wash and drain all vegetables before using. Slice cherry tomatoes in half and thinly slice radish cucumber, onion, and bell pepper. Toss vegetables in a large mixing bowl.
- Add cooked pasta, flaked tuna, rucola, and olives. Toss until all ingredients are combined.
- Mix dressing ingredients in a mixing bowl and stir until well-combined. Season with salt and pepper to taste. Drizzle over tuna pasta salad and toss to coat well.
- Sprinkle with crumbled feta cheese and serve cold.
Nutrition
Calories: 502kcal | Carbohydrates: 55g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 554mg | Potassium: 440mg | Fiber: 4g | Sugar: 7g | Vitamin A: 916IU | Vitamin C: 33mg | Calcium: 175mg | Iron: 2mg