Tuna Souvlaki Pasta Salad

Ingredients

• 0.5 reds onion , cut into bite-size pieces
• 4 cups ice water , or as needed
• 1 package tri-color rotini pasta , 8 ounce
• 1 can light tuna in water , 5 ounce
• 2 stalks celery , cut into bite-size pieces
• 0.5 cups roasted red peppers , drained and chopped
• 0.25 cups smoked sun-dried tomatoes
• 0.25 cups crumbled feta cheese
• 1 sprig parsley , stemmed and leaves minced
• 4 leaves fresh basil , rolled and very thinly sliced
• 2 teaspoons capers
• 1 cup Greek vinaigrette salad dressing

Instructions

1. 1

   Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.

2. 2

   Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.

3. 3

   Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.