This is a Pampered Chef recipe that comes from their cookbook, “It’s Good For You”. The vinaigrette dressing is especially tasty!
1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon pepper
(I doubled the vinaigrette recipe because I added more to the salad, wanted to be sure that there were leftovers of both for lunch tomorrow)
2 cups (6 oz) uncooked medium shell pasta (I used rotini and added about 4 cups cooked pasta to the salad)
1 small cucumber, scored and sliced (about 1 cup) (I used the minis from Costco and sliced about 3 of them which was just over a cup)
1/2 small red onion, sliced into thin wedges
1 cup grape tomatoes, halved
10 pitted kalamata olives, coarsely chopped (I left these out, not a fan)
1 (8 oz) package Mediterranean salad blend (5 cups) (I bought a 9 oz package and then added about 1 1/2 heads of Romaine as well)
1 (12 oz) can solid white albacore tuna packed in water, drained and flaked (I used 2 7 oz cans)
1/2 cup (2 oz) crumbled feta cheese
1 For vinaigrette, juice lemon to measure 2 tablespoons juice. Combine lemon juice, vinegar, oil, sugar, oregano, salt and pepper and whisk until blended.
2 For salad, cook pasta according to package directions; drain and rinse under cold water.
3 Score cucumber lengthwise using scorer. Slice cucumber and cut slices in half. Slice onion into thin wedges. Cut tomatoes in half. Coarsely chop olives.
4 Place pasta in large bowl and add vegetables, olives, greens and tuna. Pour vinaigrette over salad, tossing to coat and sprinkle with feta.
6 servings – 280 calories per serving