Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
4 hrs 30 mins
total:
5 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

248 calories; protein 9g; carbohydrates 24.9g; fat 12.7g; cholesterol 8.9mg; sodium 482.1mg. Full Nutrition
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