Greek Tuna Pasta Salad

Greek Tuna Pasta Salad

Yield: 4 servings


  • 1lb penne rigate pasta
  • 3 tablespoons red wine vinegar
  • 1 tsp dried oregano
  • 1/3 cup extra-virgin olive oil
  • 2 plum tomatoes, chopped
  • 1/2 cucumber, seeded and coarsely chopped
  • 1/4 red onion, finely chopped
  • 2 bell peppers, chopped
  • 1/4 cup pitted kalamata olives, chopped
  • 1/4 cup finely chopped parsley
  • Salt and pepper, to taste
  • 1 6oz can solid white tuna in water, drained and broken into chunks
  • 1/4 cup crumbled feta cheese


  1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool. Toss with a bit of olive oil to prevent sticking
  2. Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion and olives.
  3. Add the pasta and parsley and toss; season with salt and pepper.
  4. Stir in the tuna. Top with the feta.
Nutrition Tip: This pasta dish is a complete meal because it has grains ( pasta), protein (tuna and cheese), vegetables (cucumber, peppers, onion, tomato), and healthy fats (olives and olive oil). This dish is packed with veggies to help us eat the rainbow! Can you name the colours of the food rainbow represented here? Tuna is an inexpensive protein source that you can keep in your pantry as a quick meal option. Parsley and oregano are herbs which provide lots of flavor. Using flavours like this means we do not have to rely on salt for flavor.
For Little Chefs: Kids can help to chop all the veggies, and crumble the cheese. Bring bowls with all the different ingredients to the class and have them mix it up themselves to make one big bowl of colourful and delicious ingredients.