Greek Pasta Salad

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<p>Greek Pasta Salad</p>
Randy Mayor; Katie Stoddard

A citrus dressing brightens this Greek-inspired salad. Great-tasting leftovers are an added bonus to this recipe, so bring any extra to work the next day.

4 servings (serving size: 2 cups)


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3 cups uncooked farfalle (bow tie pasta)
Cooking spray
1 (8-ounce) tuna steak (about 3/4 inch thick)
1/8 teaspoon salt
1 1/2 cups sliced peeled cucumber
3/4 cup (3 ounces) crumbled feta cheese with peppercorns
1/4 cup coarsely chopped red onion
1/4 cup sliced kalamata olives
1/4 teaspoon freshly ground black pepper
12 cherry tomatoes, halved
1/4 cup fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt


To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl.

Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.

Created date

March 2004

Nutritional Information

Calories 352
Caloriesfromfat 30 %
Fat 11.8 g
Satfat 4.1 g
Monofat 5 g
Polyfat 1.2 g
Protein 23.2 g
Carbohydrate 39.6 g
Fiber 2.8 g
Cholesterol 44 mg
Iron 2.5 mg
Sodium 567 mg
Calcium 144 mg