Mediterranean Tuna Pasta Salad
Makes 4-6 Servings
Preparation time: 15 minutes
Cooking time: 15 minutes
Time tip: Chop the veggies while pasta is cooking.
1 14.5 oz Box Penne Pasta (Use whole wheat pasta or Barilla PLUS as a healthy alternative)
10-12 oz of canned Albacore Tuna in Water
1 cup of cooked garbanzo beans
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
3/4 cup chopped ripe tomatoes
1/4 cup celery
1/2 cup pitted greek olives (green or black olives can be substituted)
1/4 cup Feta Cheese (you can always add more)
1/2 cup of Red Onion (use 1/4 cup white onion if red onion is not available)
6 Pepperoncinis (optional)
Sea salt to taste
1 Tbsp of Fresh Oregano
1 Tbsp of Fresh Basil
1 Tbsp of Chopped Garlic
1/4 cup Red Wine Vinegar
1/4 cup White Distilled Vinegar
1/4 cup good quality Extra Virgin Olive Oil (First Cold Press preferred)
1/4 tsp Freshly Ground Pepper
1/4 tsp Crushed Red pepper (optional)
Cook pasta according to the instructions on the box, preferably Al Dente. Drain and let sit until cool. While the pasta is cooking, chop the bell peppers, tomatoes, celery, and onion and place in a large bowl. Add drained tuna, drained garbanzo beans, and olives and toss. Once the pasta is cool, mix with vegetables and tuna. Set aside.
For the Dressing:
Chop the oregano, basil, and garlic and place in a separate bowl. Add vinegar and oil and use a whisk to combine all ingredients. Sometimes, I use a fork and mix really well. A salad dressing bottle works really well here. Pour the dressing over the pasta and vegetables and toss the salad very well.
Add the pepper and the feta. Because the olives, tuna, and cheese are salted, I recommend only adding salt if necessary. I left out the feta in the picture for reduced fat. Garnish with tomatoes and fresh basil. Add the Pepperoncinis and Crushed Red Pepper Flakes for a kick!