2 1/2 cups hot cooked farfalle (about 2 cups uncooked bow tie pasta)
2/3 cup drained diced bottled roasted red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
10 medium pitted ripe olives
How to Make It
Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add tuna, and cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Cut tuna into bite-size pieces, and set aside.
Combine basil, lemon juice, pepper, and garlic in a medium bowl, and stir with a wire whisk until blended. Add the tuna, pasta, roasted red bell pepper, feta cheese, and ripe olives, and toss gently to coat. Serve warm or at room temperature.
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