A dinner-style pasta salad tossed with tuna, feta cheese, roasted red peppers, and Greek vinaigrette dressing is perfect for weeknights or picnics.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
248 Calories
Recipe Instructions
Step 1
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 2
Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
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.
Ingredients
2 teaspoons capers
¼ cup crumbled feta cheese
½ cup roasted red peppers, drained and chopped
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
¼ cup smoked sun-dried tomatoes
1 sprig parsley, stemmed and leaves minced
4 leaves fresh basil, rolled and very thinly sliced
