1/3 Photos of Greek-Style Tuna and Bow Tie Pasta Salad
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.
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- 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)
- 1Cook 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.
- 2Add in the tuna, feta cheese, cucumber, red onion, cherry tomatoes and olives; toss to combine.
- 3To make the dressing; mix/whisk together olive oil, lemon juice, oregano, garlic powder (if using) Parmesan cheese, salt and pepper.
- 4Pour the dressing over the pasta mixture; toss to coat well.
- 5Cover and chill for a minimum of 5 hours or overnight.
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Nutritional Facts for Greek-Style Tuna and Bow Tie Pasta Salad
Serving Size: 1 (360 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 655.4
- Calories from Fat 426
- Total Fat 47.3 g
- Saturated Fat 13.8 g
- Cholesterol 89.3 mg
- Sodium 1031.3 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 3.4 g
- Sugars 7.4 g
- Protein 25.8 g