Greek Pasta Salad

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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 30%
  • Fat: 11.8g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.2g
  • Protein: 23.2g
  • Carbohydrate: 39.6g
  • Fiber: 2.8g
  • Cholesterol: 44mg
  • Iron: 2.5mg
  • Sodium: 567mg
  • Calcium: 144mg

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

Preparation

  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.
  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.
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