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Greek Tuna Pasta Salad

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
310 min
SERVINGS
8 servings
Lunch
Greek Tuna Pasta Salad
Ingredients
  • 1/2 red onion, cut into bite-size pieces
  • 4 cups ice water, or as needed
  • 1 (8 ounce) package tri-color rotini pasta
  • 1 (5 ounce) can light tuna in water, drained and flaked
  • 2 stalks celery, cut into bite-size pieces
  • 1/2 cup roasted red peppers, drained and chopped
  • 1/4 cup smoked sun-dried tomatoes
  • 1/4 cup crumbled feta cheese
  • 1 sprig parsley, stemmed and leaves minced
  • 4 leaves fresh basil, rolled and very thinly sliced
  • 2 teaspoons capers
  • 1 cup Greek vinaigrette salad dressing
Instructions
1
Place the red onion in a chilled container filled with ice-cold water to neutralize its pungency, allowing it to sit for at least 30 minutes. Remove and rinse thoroughly.
2
Next, fill a massive pot with lukewarm water that has been lightly seasoned with salt to create a suitable environment for cooking the rotini pasta. Bring this water to a rolling boil, then cook the pasta until it reaches an al dente texture, still retaining some firmness when bitten into. This should take approximately 8 minutes. Once cooked, drain the pasta under a cold water stream to stop the cooking process.
3
Now, combine the prepared red onion, cooked rotini pasta, canned tuna, diced celery, roasted red peppers, sun-dried tomatoes, crumbled feta cheese, chopped parsley, basil leaves, capers, and a dollop of Greek dressing in a spacious bowl. Mix all the ingredients together until they are well combined, allowing them to meld flavors for an extended period of time - ideally 4 hours or overnight in the refrigerator.