Tuna and Sundried Tomato Pasta Salad
|170g or 184g |
|1 can |
|Ocean's Flaked Albacore Tuna, drained |
|¾ cup |
|Feta Cheese, crumbled |
|125ml ||½ cup |
|Kalamata Olives, sliced, pitted |
|3 tbsp. |
|Sundried Tomatoes, drained and thinly sliced |
| 375g pkg || 1 |
|Dried Fusilli |
|1 tbsp. |
|Red Wine Vinegar |
| 45ml || 3 tbsp. || Extra Virgin Olive Oil |
| 10 || 10 || Fresh Basil Leaves, cut in thin slices |
| || || Freshly Ground Black Pepper |
Anytime you add olives to a recipe try to avoid adding any additional salt.
- In a large pot bring salted water to a boil.
- Combine tuna, feta cheese, olives, sundried tomatoes, red wine vinegar and olive oil in a large bowl and gently stir together and refrigerate.
- Cook the pasta in the boiling water until it's just tender, about 9 minutes (follow the package's instructions) and drain.
- When pasta is drained add it to the salad, and toss. Check the seasonings and serve hot, warm, or at room temperature, adding the basil just before serving.
You may also like: