The honest truth is I never crave a salad. I wish I did, but many times they leave me feeling hungry! I found this recipe in an old Pampered Chef cookbook. I love it because it’s a little heartier yet leaves you feeling light! I made this salad and was able to eat it for 3 days!! (I kept vinaigrette separate.) It is perfect for a grab and go. The salad dressing is simple and fantastic. I hope you enjoy!

Mediterranean Tuna Pasta Toss



♦ 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 coarsely ground black pepper


♦ 2 cups (6 ounces) uncooked medium shell pasta

♦ 1 small cucumber, scored and sliced (1 cup)

♦ 1/2 small red onion, sliced into thin wedges

♦ 1 cup grape tomatoes, halved

♦ 10 pitted kalamata olives, coarsely chopped

♦ 1 package (8 ounces) Mediterranean salad blend (5 cups)

♦ 1 can (12 ounces) solid white albacore tuna packed in water, drained and flaked

♦ 1/2 cup (2 ounces) crumbled feta cheese


For vinaigrette, juice lemon to measure 2 tablespoons. Combine lemon juice, vinegar, oil, sugar, oregano, salt and black pepper. Whisk until blended and set aside.

For salad, cook pasta according to directions. Drain and rinse under cold running water. Score and slice cucumber in half. Slice onion into thin wedges. Cut tomatoes in half. Coarsely chop olives.

Place pasta in large bowl; add vegetables, olives, salad greens and tuna. Pour vinaigrette over salad, tossing to coat; sprinkle with cheese.


Linking up with: