Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tsp (6g) salt
  • 2 (5 oz / 142g) cans tuna in water, drained well
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (75g) red onion, finely diced
  • ½ cup (85g) Kalamata olives, pitted and sliced
  • ½ cup (75g) feta cheese, crumbled
  • ¼ cup (15g) fresh parsley, chopped
  • ⅓ cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain in a colander and rinse immediately with cold water to stop the cooking process and prevent the noodles from sticking.
  2. In a large mixing bowl, combine the drained tuna, diced cucumber, halved tomatoes, red onion, sliced olives, and crumbled feta. Toss gently to avoid breaking down the feta.
  3. In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until the dressing is emulsified, thickened, and opaque.
  4. Pour the dressing over the tuna and vegetable mixture. Add the cooled pasta and fresh parsley. Fold everything together using a large spoon until the pasta is evenly coated in the vinaigrette.