Description
A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!
Ingredients
- ½ red onion, cut into bite-size pieces
- 4 cups ice water, or as needed
- 1 (8 ounce) package tri-color rotini pasta
- 1 (5 ounce) can light tuna in water, drained and flaked
- 2 stalks celery, cut into bite-size pieces
- ½ cup roasted red peppers, drained and chopped
- ¼ cup smoked sun-dried tomatoes
- ¼ cup crumbled feta cheese
- 1 sprig parsley, stemmed and leaves minced
- 4 leaves fresh basil, rolled and very thinly sliced
- 2 teaspoons capers
- 1 cup Greek vinaigrette salad dressing
Instructions
- Soak red onion in a bowl of ice water in refrigerator to remove strong taste
- at least 30 minutes. Drain and rinse.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite
- about 8 minutes; drain and rinse under cold water.
- Mix onion
- pasta
- tuna
- celery
- roasted red peppers
- sun-dried tomatoes
- feta cheese
- parsley
- basil
- capers
- and Greek dressing together in a large bowl. Allow to marinate in refrigerator
- 4 hours to overnight.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 5 hrs 10 mins
Servings: 8