Best Greek Tuna Salad Pasta Recipes

Greek-Style Tuna and Bow Tie Pasta Salad image

Provided by Kittencalrecipezazz

Categories Tuna

Time 5h

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces dried bow tie pasta
1 cucumber, quartered lengthwise, seeded and cut into about 1/2-inch slices
1 cup red onion, chopped (or to taste)
1/2 cup olive oil
1/3 cup lemon juice (can add in more to taste)
1 -2 teaspoon dried oregano
salt and pepper
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder (optional)
1 (6 ounce) can chunky solid white tuna
1 1/2 cups crumbled feta cheese (or to taste)
10 cherry tomatoes (or to taste, cut in half, or can leave whole, can use 1 large firm ripe tomato, chopped in place of)
3/4 cup sliced black kalamata olive (or to taste or use sliced drained canned olives)

Steps:

Cook the bow tie pasta in salted boiling water until JUST firm-tender; drain and rinse with cold water, then transfer to a large bowl and toss with 2-3 tablespoon oil.
Add in the tuna, feta cheese, cucumber, red onion, cherry tomatoes and olives; toss to combine.
To make the dressing; mix/whisk together olive oil, lemon juice, oregano, garlic powder (if using) Parmesan cheese, salt and pepper.
Pour the dressing over the pasta mixture; toss to coat well.
Cover and chill for a minimum of 5 hours or overnight.

Nutrition Facts : Calories 655.4, Fat 47.3, SaturatedFat 13.9, Cholesterol 89.4, Sodium 1031.3, Carbohydrate 34, Fiber 3.5, Sugar 7.5, Protein 25.9

Greek Tuna Pasta Salad image

Provided by Pesto lover

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 small lemons
8 ounces spiral noodles
3 tablespoons olive oil
2 tablespoons capers
12 kalamata olives, pitted and coarsely chopped
2 tablespoons red onions, finely chopped
1 garlic clove, minced
1 (7 ounce) can tuna, drained (if packed in anything other than olive oil)
2 tablespoons fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1 hard-boiled egg, chopped (optional)
salt and pepper

Steps:

Cook pasta to al dente stage. Drain and reserve.
Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
Mix pasta with tuna mixture.
Season with salt and pepper to taste.
If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
Slice the other lemon into thin wedges and arrange around the sides of the pasta.
Sprinkle parsley on top to serve.

Nutrition Facts : Calories 404, Fat 16.6, SaturatedFat 2.9, Cholesterol 66.7, Sodium 257.7, Carbohydrate 43.9, Fiber 3, Sugar 1.7, Protein 20.2

Greek Tuna Salad Pasta image

Provided by Eleni B

Categories Salads

Time 25m

Number Of Ingredients 11

1 lb penne rigate pasta
5 Tbsp red wine vinegar
1/2 c olive oil, extra virgin
3 plum tomatoes, chopped
1 cucumber, coarsely chopped
1/2 red onion, finely chopped
1/2 c pitted kalamata olives, chopped
1/2 c finely chopped parsley
6 oz white tuna, drained and broken into chunks
1/2 c crumbled feta cheese
salt and pepper

Steps:

1. In a large pot of boiling , salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool.
2. Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion, and olives. Add the pasta and parsely and toss; season with salt and pepper. Stir in the tuna. Top with the feta cheese.

GREEK TUNA SALAD PASTA image

Yield 4 servings

Number Of Ingredients 11

1 pound penne rigate pasta
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 plum tomatoes, chopped
1/2 cucumber, seeded and coarsely chopped
1/4 red onion, finely chopped
1/4 cup pitted kalamata olives, chopped
1/4 cup finely chopped parsley
Salt and pepper
One 6-ounce can solid white tuna in water, drained and broken into chunks
1/4 cup crumbled feta cheese

Steps:

In a large pot of boiling, salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool. Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion and olives. Add the pasta and parsley and toss; season with salt and pepper. Stir in the tuna. Top with the feta.