Tuna Pasta Salad with Feta & Pine Nuts
A delicious tuna pasta salad featuring feta and pine nuts, perfect for a quick meal.
Equipment
- Large pot for boiling pasta
- Large mixing bowl for salad
- Separate bowl for dressing
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 300 g Pasta (10.6 oz) fusilli or preferred cut
- 2 400 g Tuna (14.1 oz) tins, drained
- ½ 50 g Red Onion (1.8 oz) chopped
- 100 g Feta (3.5 oz) crumbled
- 10 Sun Dried Tomatoes chopped
- 50 g Pine Nuts (1.8 oz)
- ½ 75 g Cucumber (2.6 oz) chopped
- Bunch 30 g Fresh Basil (1 oz) chopped
- 3 tablespoon Olive Oil (45 ml)
- 1 tablespoon Lemon Juice (15 ml)
- 1 teaspoon Dijon Mustard (5 ml)
- 1 clove Garlic crushed
- Salt to taste
- Pepper to taste
Instructions
- Start by boiling your preferred pasta in a large pot until it's al dente. This should take about ten minutes. You will know it’s ready when it is tender but firm to the bite. Rinse the pasta under cold water afterward to stop the cooking process and avoid mushy pasta.
- In a large mixing bowl, combine the drained tuna, chopped red onion, chopped cucumber, and chopped sun-dried tomatoes. As you mix, enjoy the vibrant colors. Ensure all ingredients are evenly distributed to avoid clumps later on.
- Gently fold in the crumbled feta cheese and pine nuts. You will feel the creaminess of the feta mixing with the crunchy nuts. Take care to avoid over-mixing to maintain that lovely crumbly texture.
- In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, and crushed garlic. You will smell the zesty garlic aroma. Taste the dressing first and adjust the salt and pepper according to your preference.
- Pour the dressing over the pasta mixture and toss everything together. The flavors will start mingling, creating a delightful aroma. Ensure every ingredient is well-coated to prevent the salad from feeling dry.
- Before serving, sprinkle the chopped fresh basil on top. This adds a pop of color and a fresh, herbal fragrance. Trust the process, as this step ties all the flavors together.
- Let the salad chill in the fridge for a while to blend the flavors. They really do improve with time.
Notes
This pasta salad lasts up to 5 days in the fridge when stored in an airtight container. For more flavor, refresh the salad with a drizzle of olive oil before serving. Serve warm by adding ingredients right after cooking. This dish is best enjoyed cold or at room temperature. If you prefer it warm, omit the cucumber and serve immediately after preparation.