Saturday, June 20, 2020

Mediterranean Tuna Pasta Salad

Happy Father's Day To All You Dad's

After her success with potato salad, Cindy moved on to tuna pasta salad using the recipe from Mary on her Barefeet in the kitchen blog.    We coundn’t find the Za’atar Seasoning so Cindy used what is in the recipe below and the recipe below is doubled Mary’s – the original recipe along with several more pasta salad recipes and more pics like this one can be found on Mary's blog by clicking on this link.  

Mediterranean Tuna Pasta SaladAdapted from Barefeet In The Kitchen

1 lb fusilli pasta or other small pasta noodles
½ cup red onion, sliced very thin and chopped small
1 cup olive oil
½ cup red wine vinegar
4 tablespoons fresh lemon juice
8 cloves garlic, minced
1 T. dried thyme,
1 t. toasted sesame seeds,
¼ t. dried oregano
2 teaspoon kosher salt, adjust to taste
2 teaspoon fresh black pepper, adjust to taste
4  five ounce cans tuna in water, well-drained
12 ounce can whole black olives, drained and halved
32 ounces grape tomatoes, sliced in half, about 2 cups worth
2 English cucumber, chopped into 1/2" pieces, about 1 cup worth
1/2 cup fresh Italian parsley, chopped small
1 cup feta crumbles

1. Add the thyme, sesame seeds, and oregano (1 t. sumac if you have it) to a spice grinder and grind into a coarse blend.
2. Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
3. While the pasta is cooking, combine the red onion, olive oil, vinegar, lemon juice, garlic, seasoning blend, salt, and pepper in a medium-size bowl. Stir and let the dressing sit while assembling the rest of the salad.
4. In a large mixing bowl, combine the cooked pasta, tuna, olives, tomatoes, and cucumber. 
5. Add the dressing and stir to coat everything.
6. Sprinkle with the parsley and feta (if pasta is cooled enough to not melt it) and toss again. 
7. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat.  

We ate it at room temperature. 

We all thought it was very good and would definitely make it again and the veggie amounts can be adjusted to suit you.

And what should be done with the leftovers - why have it for breakfast of course.  Sprinkled with a little shredded cheddar and nuked, the pasta salad tastes like tuna casserole.

And when topped with a couple of over easy eggs, it makes a delicious "Larry Breakfast."

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


6/15/20 event date


  1. Larry, Laurie would be all over this pasta salad! And...of course you'd make a breakfast from the leftovers... I'd have been dissappinted if you didn't! Stay Safe and Take Care, Big Daddy Dave

  2. Of course you topped it with eggs for breakfast. I would have been disappointed if you didn't. :) All looks delicious Larry. And I love Cindy's enthusiasm in the kitchen.

  3. I love that you made it into a breakfast too. Yum!


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