Greek Tuna Pasta Salad

(Serves 4)

• 4 x 95g Tuna in Springwater

• 200g Vetta Smart Protein Penne (dry weight)

• 200g Tomato

• 200g Cucumber

• 80g Red Onion

• 80g Pitted Kalamata Olives

• 80g South Cape Reduced Fat Greek Fetta

• Greek Salad Dressing (below)

  Method

• Drain tuna cans and add to bowl

• Cook pasta according to instructions, then drain and allow to cool

• Wash and chop salad ingredients and add to bowl

• Toss in cooled pasta

• Crumble in feta

• Add 1/4 of dressing to each serve when ready to eat

Greek Salad Dressing

• 2 tbsp red wine vinegar

• ½ lemon, juiced

• ½ teaspoon Dijon mustard

• 1 garlic clove, minced

• ¼ teaspoon dried oregano

• Pinch salt

• Pinch black pepper

• ¼ cup olive oil

  • Whisk the vinegar, lemon, mustard, garlic, oregano, salt, and pepper in a medium bowl. 

  • Slowly pour the oil and whisk at the same time. This will help to emulsify the dressing!

  • To store in the fridge: This dressing will last up to one week. If you notice the oil separating, shake well or stir before using. If the oil has hardened a bit after chilling, let it sit at room temperature before using.