1/4 Photos of Greek Tuna Pasta Salad
Pesto lover's Note:
ZWT 6. I adapted this recipe from a hot dish in The Little Noodle Cookbook by Patrica Stapley. I like it better cold. The original recipe called for water-packed chunk tuna, but I like to use tuna in olive oil. If you use olive oil packed tuna, you don't drain the can and you can omit 1 tbsp of olive oil from the recipe.
My Private Note
Units: US | Metric
- 2 small lemons
- 8 ounces spiral noodles
- 3 tablespoons olive oil
- 2 tablespoons capers
- 12 kalamata olives, pitted and coarsely chopped
- 2 tablespoons red onions, finely chopped
- 1 garlic clove, minced
- 1 (7 ounce) can tuna, drained (if packed in anything other than olive oil)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1 hard-boiled egg, chopped (optional)
- salt and pepper
- 1Cook pasta to al dente stage. Drain and reserve.
- 2Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
- 3Mix pasta with tuna mixture.
- 4Season with salt and pepper to taste.
- 5If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
- 6Slice the other lemon into thin wedges and arrange around the sides of the pasta.
- 7Sprinkle parsley on top to serve.
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Nutritional Facts for Greek Tuna Pasta Salad
Serving Size: 1 (178 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 403.9
- Calories from Fat 149
- Total Fat 16.6 g
- Saturated Fat 2.9 g
- Cholesterol 66.7 mg
- Sodium 257.6 mg
- Total Carbohydrate 43.8 g
- Dietary Fiber 3.0 g
- Sugars 1.6 g
- Protein 20.1 g