Mediterranean Tuna Pasta Salad

Name: Mediterranean Tuna Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 - 5 ounce cans of albacore tuna (in water, drained); 12 ounces medium pasta (like bow tie or shells); 1 pint cherry tomatoes (sliced in half); 1/2 of an english cucumber (diced); 1/4 cup of kalamata olives (sliced in half); 1/2 cup of roasted red peppers (chopped); 1/4 cup of red onion (diced); 1/2 cup of feta cheese (crumbled); 6 green onions (white and green parts chopped); 1/4 cup of fresh parsley (chopped); 2 Tablespoons of fresh dill (chopped); 1/4 cup of fresh mint (chopped); 1 lemon (juiced + zest of 1/2 of a lemon); 1 garlic clove (minced); 1/4 cup extra virgin olive oil; 2 teaspoons of your favorite spice {I like sumac or za'atar}; 1/4 teaspoon salt; 1/8 teaspoon black pepper

Mediterranean Tuna Pasta Salad is the perfect pasta salad packed with protein for summer.

Prep15 min
Cook10 min
Total25 min
Makes6 servings
Calories410

Ingredients

6 servings

2 - 5 ounce cans of albacore tuna (in water, drained)
12 ounces medium pasta (like bow tie or shells)
1 pint cherry tomatoes (sliced in half)
1/2 of an english cucumber (diced)
1/4 cup of kalamata olives (sliced in half)
1/2 cup of roasted red peppers (chopped)
1/4 cup of red onion (diced)
1/2 cup of feta cheese (crumbled)
6 green onions (white and green parts chopped)
1/4 cup of fresh parsley (chopped)
2 Tablespoons of fresh dill (chopped)
1/4 cup of fresh mint (chopped)

For the dressing:

1 lemon (juiced + zest of 1/2 of a lemon)
1 garlic clove (minced)
1/4 cup extra virgin olive oil
2 teaspoons of your favorite spice {I like sumac or za'atar}
1/4 teaspoon salt
1/8 teaspoon black pepper

Method

1
Bring a large pot of water to a boil. Add the pasta and cook according to the package to al dente. Drain.
2
In a mason jar or salad dressing container mix together the olive oil, lemon juice, garlic, salt, pepper and sumac {or spice of your choice}.
3
In a large mixing bowl combine the tuna, tomatoes, cucumbers, olives, roasted red peppers, red and green onions.
4
Once pasta is done cooking let it cool. Stir in the pasta to the salad and mix well. Gently stir in the parsley, dill and mint and then add the feta cheese.
5
Drizzle the salad dressing on the tuna pasta salad {I start with half and stir to see how I like the flavor}. Add lemon zest to the salad and serve immediately or refrigerate. Taste and add salt and pepper to taste.

Notes

Store the leftoevers in a sealed container in the fridge for 3-4 days. This salad tastes great the day after so you can easily make it the day before. I might wait to add the fresh herbs because I think they taste best right after they are chopped and added in. For the dressing if you are making it ahead of time I would add half of the dressing and then the other half when you are ready to serve it.