Mediterranean Tuna Pasta Salad - Gluten-Free
Loaded with veggies, tuna, feta and tossed in a tangy dressing, this gluten-free Mediterranean Tuna Pasta Salad is a summertime staple.
Ingredients
- ¼ cupextra-virgin olive oil
- zest and juice of one lemon (around 2 tablespoons of juice)
- 2 tablespoonsred wine vinegar
- 2 clovesgarlic (finely grated)
- ¼ teaspoonkosher salt
- ½ teaspoondry oregano
- ½ teaspoononion powder
- ⅛ teaspoonfreshly-cracked black pepper
- 12 ouncesgluten-free fusilli pasta (such as jovial brand, substitute favourite brand or shape)
- 1 tablespoonkosher salt
- 2persian cucumbers (diced)
- 1 pintcherry tomatoes (halved)
- 1 mediumgreen bell pepper (diced)
- ½ smallred onion (diced)
- ¼ cupfinely chopped fresh parsley
- ½ cuppitted kalamata olives (halved)
- ¼ cupsliced roasted red peppers (substitute red piquillo peppers)
- 5 ouncesfeta cheese (crumbled)
- 5ounce can tuna packed in water or olive oil (drained and roughly shredded)
Directions
For the dressing:
- 1
In a bowl or mason jar, combine the olive oil, lemon juice, vinegar, garlic, salt, oregano, onion powder and black pepper. Whisk or shake until emulsified. Set aside until ready to use. Can be refrigerated up to five days – let come to room temperature before serving.
For the pasta salad:
- 1
Bring a large pot of water to a boil. Season the water with the kosher salt and add the pasta. Cook the pasta until al dente, usually 2 minutes less than the package instructions. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and prevent it from clumping.
- 2
Transfer the pasta a to a large bowl. Add the cucumbers, tomatoes, green pepper, onion, parsley, olives, red peppers, feta and tuna. Pour the dressing overtop and toss everything until combined. For best results, cover and refrigerate 2 hours to overnight before serving.