Greek-Style Tuna and Bow Tie Pasta Salad

Kittencalskitchen's Note:

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.

• Total Time: 5 hrs
• Prep Time: 5 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Chef #1065731]

After trying another popular pasta salad recipe from this site, we decided to branch out a bit. Four out of five in our family like this one better than a simple recipe made with Italian dressing. I used just over a 1/4 cup oil, and the juice from a whole lemon, and 12 oz. of bow-tie pasta. Will definitely make this again; it tastes like summer. =)

[JackieOhNo!]

This is the perfect brown bag lunch! I made this exactly as posted, except I actually used 16 oz. of bow tie pasta. There was plenty of dressing, though. I used cucumber and tomatoes from the garden, which made it taste extra fresh. I also added 2 cans of tuna. I will be making this again!

[echo echo]

I followed Engrossed's advice and substituted green pepper for cucumber because I do want it to last several days. Otherwise I made as directed (and definitely included the garlic). This is an outstanding tuna pasta salad. The feta cheese and olives elevate the flavor.