Pasta (rotini or farfalle): 70g (dry), Canned tuna (in water, drained): 85g (3 oz), Cherry tomatoes: 100g (1/2 cup, halved), Cucumber: 75g (1/2 medium, diced), Kalamata olives: 20g (6 olives, pitted and halved), Red onion: 30g (1/4 small, finely diced), Feta cheese: 30g (2 tbsp, crumbled), Olive oil: 15ml (1 tbsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/2 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Cook 70g pasta according to package instructions. Drain and rinse with cold water. 2. In a large bowl, combine cooked pasta, 85g drained tuna, 100g halved cherry tomatoes, 75g diced cucumber, 20g halved olives, 30g diced red onion, and 30g crumbled feta. 3. In a small bowl, whisk together 15ml olive oil, 10ml lemon juice, 3g minced garlic, 1g dried oregano, salt, and pepper to make the dressing. 4. Pour the dressing over the pasta salad and toss to combine. 5. Garnish with 5g chopped parsley and serve chilled.
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