Recipe by JARRIE
"A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!"
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red onion, cut into bite-size pieces
ice water, or as needed
1 (8 ounce) package
tri-color rotini pasta
1 (6 ounce) can
light tuna in water, drained and flaked
celery, cut into bite-size pieces
roasted red peppers, drained and chopped
smoked sun-dried tomatoes
crumbled feta cheese
parsley, stemmed and leaves minced
fresh basil, rolled and very thinly sliced
Greek vinaigrette salad dressing
Nice change from the typical pasta salad and I can easily see this as a main dish, like JARRIE has suggested. I didn't soak the red onion in water because we like the strong taste of it. Besides this, I didn't change a thing except adding some sliced black olives for color and extra flavor. Next time though I might add more red onion. I made the French-Greek Dressing from this site and it was delish (please read my review on the dressing). It's flavorful, fun and definitely a keeper. Thank you JARRIE for sharing
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Souvlaki Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 115
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