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My review
Tuna Souvlaki Pasta Salad
144
JARRIE
"A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!"
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Ingredients
5 h 10 m servings 248Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
- 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.
- 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.
Footnotes
- Cook's Note:
- The dressing really makes this pasta salad. Ideally it should be a bright, lemony dressing, preferably homemade though bottled plus some extra fresh-squeezed lemon juice would also work. I have served this as a side dish and also as a main dish, adding another can of tuna. This salad is good with limeade and lemonade. Baklava or lemon bars make a stellar dessert.
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Reviews
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5/30/2015
Nice change from the typical pasta salad and I can easily see this as a main dish, like JARRIE has suggested. I didn't soak the red onion in water because we like the strong taste of it. Besides...
6/30/2016
Super tasty and easy. I had lump crab, so used that instead of tuna. Yum. Didn't have dried tomatoes, so used one small fresh, mostly for color. Increased feta, parsley and capers. Would def add...
6/9/2016
Great salad. A little more involved and expensive to make than my usual tuna pasta salad, but worth the money and effort. I used regular rotini, added some green olives, and used one recipe o...
7/21/2015
Souvlaki: on a stick. Otherwise good salad-- would add kalamata olives