Ingredients5 h 10 m servings 248 cals
- 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.
- 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.
Per Serving: 248 calories; 12.7 g fat; 24.9 g carbohydrates; 9 g protein; 9 mg cholesterol; 482 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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...
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...