Mediterranean Tuna-Pasta Salad recipe

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Ingredients

½ (12 ounce) box dry fettuccine pasta
1 (12 ounce) can albacore tuna in water, drained and flaked
3 medium tomatoes, cut into wedges
⅓ cup thinly sliced red onion
¼ cup pitted olives, halved
½ cup red wine vinegar
3 cloves garlic, minced
2 ½ teaspoons olive oil
½ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon salt
1 dash ground black pepper

Nutrition Info

331.9 calories
carbohydrate: 39.6 g
cholesterol: 35.3 mg
fat: 7.6 g
fiber: 3.3 g
protein: 26.7 g
saturatedFat: 1.4 g
servingSize: -
sodium: 474.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.

  2. Place pasta in a large bowl, add tuna, tomatoes, red onion, and olives.

  3. Combine vinegar, garlic, oil, oregano, basil, salt, and pepper in a jar with a tight-fitting lid, shake vinaigrette well. Pour over salad and toss to coat. Cover and refrigerate for 1 to 2 hours.

Recipe Yield

4 servings

Recipe Note

Light and easy for weeknights. We like garlic so adjust yours accordingly.

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