Greek salad with pasta and tuna
4 servings
30 minutes
Greek salad with pasta and tuna is a delightful combination of Mediterranean freshness and the heartiness of pasta. The birthplace of Greek salad is Greece itself, where the mix of cucumbers, feta, olives, and tomatoes has become a classic. In this version, farfalle pasta and tender tuna fillet are added, making the dish more nutritious and suitable for a full lunch. The bright flavor of lemon sauce with olive oil and oregano enhances the freshness of the ingredients. The salad pairs perfectly with white wine or refreshing lemonade drinks and is ideal for summer outdoor dinners. It can be served as a standalone dish or as a side to light fish or meat appetizers. This salad is a harmony of textures and flavors that connects the traditions of Greek cuisine with modern gastronomic trends.
1
Cook the pasta in boiling salted water until done. Drain, rinse under cold water, and transfer to a large bowl.
- Farfalle pasta (butterflies): 600 g
- Salt: to taste
2
Preheat the grill or barbecue. Lightly salt the tuna and place it on a rack greased with vegetable oil. Grill for about 5 minutes on each side until cooked. Transfer to a plate and let cool slightly. Cut into small pieces and add to the pasta.
- Tuna fillet: 230 g
- Vegetable oil: to taste
- Salt: to taste
3
Then add finely chopped cucumbers, feta, finely chopped red onion, sliced olives, and halved cherry tomatoes. Mix well.
- Cucumbers: 7 pieces
- Feta cheese: 90 g
- Red onion: 60 g
- Pitted olives: 50 g
- Cherry tomatoes: 12 pieces
4
In another bowl, mix lemon juice, olive oil, oregano, black pepper, and a little salt. Drizzle over the salad and gently toss.
- Lemon juice: 0.3 glass
- Extra virgin olive oil: 2 teaspoons
- Dried oregano: 1 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Salt: to taste