Tuna Souvlaki Pasta Salad

asian european french greek italian mediterranean middle eastern region thai main side savory umami medium fast

Prep

18 min

Cook

26 min

Total

44 min

Ingredients (12)

½ red onion, cut into bite-size pieces g

4 cups ice water, or as needed g

1 (8 ounce) package tri-color rotini pasta g

1 (5 ounce) can light tuna in water, drained and flaked g

2 stalks celery, cut into bite-size pieces g

½ cup roasted red peppers, drained and chopped g

¼ cup smoked sun-dried tomatoes g

¼ cup crumbled feta cheese g

1 sprig parsley, stemmed and leaves minced g

4 leaves fresh basil, rolled and very thinly sliced g

2 teaspoons capers g

1 cup Greek vinaigrette salad dressing g

Nutrition

kcal

fat

carbs

protein

Instructions

Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.

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.

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.