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Greek Pasta Salad

Greek Pasta Salad
Randy Mayor; Katie Stoddard
Yield

4 servings (serving size: 2 cups)

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.

Ingredients

  • Salad:
  • 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
  • Dressing:
  • 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

Nutrition 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

How to Make It

  1. 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.

    Cooking Pasta
  2. 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.

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