This is a Pampered Chef recipe that comes from their cookbook, “It’s Good For You”.  The vinaigrette dressing is especially tasty!

Vinaigrette:

1 lemon

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)

Salad:

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