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Greek Tuna Salad Pasta

September 2008

Greek Tuna Salad Pasta

Kana Okada enlarge

By: Christina Stanley-Salerno
From: $10 Spot » Part of this menu: Quesadilla Casserole and more! »
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Wine Pairing Icon

PAIR WITH:

Taz Pinot Gris 2007 (California), Francis Ford Coppola Director's Cut Chardonnay 2006 (California)


  • 4 Servings
  • Prep 15 min
  • Cook 10 min

Ingredients:

  • 1 pound penne rigate pasta
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 plum tomatoes, chopped
  • 1/2 cucumber, seeded and coarsely chopped
  • 1/4 red onion, finely chopped
  • 1/4 cup pitted kalamata olives, chopped
  • 1/4 cup finely chopped parsley
  • Salt and pepper
  • One 6-ounce can solid white tuna in water, drained and broken into chunks
  • 1/4 cup crumbled feta cheese

Directions:

  1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool.

  2. Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion and olives. Add the pasta and parsley and toss; season with salt and pepper. Stir in the tuna. Top with the feta.
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