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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

Nutrition Info

247.8 calories carbohydrate: 24.9 g cholesterol: 8.9 mg fat: 12.7 g fiber: 1.6 g protein: 9 g saturatedFat: 2.3 g servingSize: - sodium: 482.1 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!