Greek Style Tuna And Bow Tie Pasta Salad Food

MEDITERRANEAN TUNA PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute tuna in 1 tablespoon oil until fish flakes easily with a fork; cool. , In a jar with a tight-fitting lid, combine the lemon juice, oregano, garlic, salt, pepper and remaining oil; shake well. , Drain pasta and rinse in cold water. , In a large salad bowl, combine the pasta, tuna, cucumber, onion, olives, tomato and feta cheese. Drizzle with dressing; gently toss to coat.

ALBACORE TUNA AND BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Rinse under cold water to halt cooking. Drain.
• Broil or pan fry fresh tuna. Set aside. (If using canned tuna, drain and place the tuna in a serving bowl and proceed with recipe.).
• Combine dressing ingredients in non-reactive bowl and blend well.
• Break up the fresh tuna into bite size pieces and place in serving bowl with the pasta. Toss dressing gently with the pasta, tuna and remaining salad ingredients.
• Keep covered and chilled until ready to serve.

TUNA AND MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until almost tender, about 10 minutes. Add peas and continue cooking for 2 minutes. Drain pasta and peas and chill quickly by rinsing with cold water.
• Transfer pasta and peas to a large bowl. Mix in tuna, celery, green onion, dill, and carrot until well blended.
• Mix mayonnaise, mustard, salt, and pepper together in a small bowl. Blend into macaroni mixture.

GREEK-STYLE TUNA AND BOW TIE PASTA SALAD

Steps:

• Cook the bow tie pasta in salted boiling water until JUST firm-tender; drain and rinse with cold water, then transfer to a large bowl and toss with 2-3 tablespoon oil.
• Add in the tuna, feta cheese, cucumber, red onion, cherry tomatoes and olives; toss to combine.
• To make the dressing; mix/whisk together olive oil, lemon juice, oregano, garlic powder (if using) Parmesan cheese, salt and pepper.
• Pour the dressing over the pasta mixture; toss to coat well.
• Cover and chill for a minimum of 5 hours or overnight.

BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Toss tomatoes, cucumber,black olives, olive oil, garlic, basil and salt and pepper.
• In large bowl, gently toss the pasta with the tomato mixture and Mozzarella cheese.
• Chill for 2-3 hours so flavors can blend.

BLT BOW TIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse under cold water.
• In a big serving bowl, combine the pasta, romaine, cherry tomatos and bacon bits.
• In a small bowl, whisk together the mayonnaise, barbecue sauce, vinegar and pepper. Pour over pasta mixture and toss to coat evenly.
• Serve immediately.
• This is also really good with leftover chicken chopped up and mixed inches Prep time does not include the cooking time.

BOW-TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.

GREEK BOW TIE PASTA SALAD

Steps:

• Cook pasta to al dente; drain.
• Heat olive oil; cook chicken and garlic (you can use my Greek seasoning mix on the chicken).
• Add to pasta.
• Add red onions, artichoke hearts with the liquid, tomato, feta cheese, parsley, lemon juice, oregano, button mushrooms, oil and vinegar dressing, olives, and cucumber.
• Season to taste; you may need additional vinaigrette dressing.

GREEK-STYLE TUNA SALAD SANDWICHES

Steps:

• In medium bowl, mix tuna, bell peppers, cheese and celery.
• Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
• Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.