Tuna Souvlaki Pasta Salad

Rating: 4.8 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!

By JARRIE
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Ingredients

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

Directions

  • 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

Per Serving:
247.8 calories; protein 9g 18% DV; carbohydrates 24.9g 8% DV; fat 12.7g 20% DV; cholesterol 8.9mg 3% DV; sodium 482.1mg 19% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Francine Lizotte Club Foody
Rating: 5 stars
05/30/2015
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 this I didn't change a thing except adding some sliced black olives for color and extra flavor. Next time though I might add more red onion. I made the French-Greek Dressing from this site and it was delish (please read my review on the dressing). It's flavorful fun and definitely a keeper. Thank you JARRIE for sharing Read More
Helpful
(3)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Francine Lizotte Club Foody
Rating: 5 stars
05/30/2015
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 this I didn't change a thing except adding some sliced black olives for color and extra flavor. Next time though I might add more red onion. I made the French-Greek Dressing from this site and it was delish (please read my review on the dressing). It's flavorful fun and definitely a keeper. Thank you JARRIE for sharing Read More
Helpful
(3)
Victoriaren
Rating: 5 stars
06/30/2016
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 olives next time. Great recipe! Read More
Helpful
(1)
OlNineToes
Rating: 4 stars
07/21/2015
Souvlaki: on a stick. Otherwise good salad-- would add kalamata olives Read More
Helpful
(1)
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pamc
Rating: 5 stars
06/09/2016
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 of the French Greek Salad Dressing as another reviewer suggested. I only had time to refrigerate it for 30 minutes before eating but it was enough. Read More
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