Greek Pasta Salad

A citrus dressing brightens this Greek-inspired salad. Great-tasting leftovers are an added bonus to this recipe, so bring any extra to work the next day.

Yield: 4 servings (serving size: 2 cups)

Ingredients

• Salad:
• 3  cups  uncooked farfalle (bow tie pasta)
• Cooking spray
• 1  (8-ounce) tuna steak (about 3/4 inch thick)
• 1/8  teaspoon  salt
• 1 1/2  cups  sliced peeled cucumber
• 3/4  cup  (3 ounces) crumbled feta cheese with peppercorns
• 1/4  cup  coarsely chopped red onion
• 1/4  cup sliced kalamata olives
• 1/4  teaspoon  freshly ground black pepper
• 12  cherry tomatoes, halved
• 
  Dressing:
• 1/4  cup  fresh lemon juice
• 2  teaspoons  extravirgin olive oil
• 1  teaspoon  dried oregano
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt

Preparation

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl.

Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 teaspoon salt. Add tuna; cook 5 minutes on each side or until desired degree of doneness. Remove from pan; cool slightly. Cut tuna into 1-inch pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.

To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.

Nutritional Information

Calories:

352 (30% from fat)

Fat:

11.8g (sat 4.1g,mono 5g,poly 1.2g)

Protein:

23.2g

Carbohydrate:

39.6g

Fiber:

2.8g

Cholesterol:

44mg

Iron:

2.5mg

Sodium:

567mg

Calcium:

144mg