Tomato, tuna and feta pasta salad
Whip up this quick and tasty pasta salad in under 30 minutes, perfect for Summer or a light weeknight dinner. Tossed with flaky tuna, fresh tomatoes and creamy feta, it is full of flavour and makes a delicious effortless dish.
Ingredients
Tomato, tuna and feta salad
- 375 g short pasta
- 1 tbsp vegetable or olive oil
- 2 roma tomatoes, coarsely chopped
- 2 zucchini, cut into ribbons
- 425 g can tuna in olive oil, drained, flaked
- 1/2 cup pitted kalamata olives, chopped
- 100 g baby spinach leaves
- 4 green onions, thinly sliced
- 150 g low-fat feta, crumbled
Steps
Tomato, tuna and feta salad
- Bring a large saucepan of salted water to the boil. Add pasta. Boil 8 minutes or until tender. Drain. Transfer to a serving bowl.
- Meanwhile, heat oil in a frying pan over moderately high heat. Add tomato. Cook, stirring, 1 minute, or until slightly softened. Add zucchini. Cook, stirring, 30 seconds. Transfer to serving bowl with tuna, olives, spinach, onion and feta; toss to combine. Serve.