A nontraditional dinnerstyle pasta salad for those favoring a vinaigrette dressing Keep some minty gum handy for afterwards
Prep Time
4 hrs 30 mins
Dificult
Medium
Servings
5 hrs 10 mins
Ingredients
Instructions
Soak red onion in a bowl of ice water in refrigerator to remove strong taste
at least 30 minutes. Drain and rinse.
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.
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.
Cook's Note:
The dressing really makes this pasta salad. Ideally it should be a bright
lemony dressing
preferably homemade though bottled plus some extra fresh-squeezed lemon juice would also work. I have served this as a side dish and also as a main dish
adding another can of tuna. This salad is good with limeade and lemonade. Baklava or lemon bars make a stellar dessert.