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