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.

• Ready In: 5 hrs
• Serves: 4

Ingredients

• 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.