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.
Servings: 4 servings
Ingredients
For the Dressing:
- ¼ cup extra-virgin olive oil
- Zest and juice of one lemon around 2 tablespoons of juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic finely grated
- ¼ teaspoon kosher salt
- ½ teaspoon dry oregano
- ½ teaspoon onion powder
- 1/8 teaspoon freshly-cracked black pepper
For the Pasta Salad:
- 12 ounces gluten-free fusilli pasta such as Jovial brand, substitute favourite brand or shape
- 1 tablespoon kosher salt
- 2 Persian cucumbers diced
- 1 pint cherry tomatoes halved
- 1 medium green bell pepper diced
- ½ small red onion diced
- ¼ cup finely chopped fresh parsley
- ½ cup pitted kalamata olives halved
- ¼ cup sliced roasted red peppers substitute red piquillo peppers
- 5 ounces feta cheese crumbled
- 5- ounce can tuna packed in water or olive oil drained and roughly shredded
Instructions
For the Dressing:
- 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:
- 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.
- 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.