Tuna Souvlaki Pasta Salad

A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!

INGRIDIENT

½ 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

½ cup roasted red peppers, drained and chopped

¼ cup smoked sun-dried tomatoes

¼ 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

DIRECTION

Step: 1

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

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 248 calories; protein 9g; carbohydrates 24.9g; fat 12.7g; cholesterol 8.9mg; sodium 482.1mg.

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