NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked whole wheat penne pasta

5 oz canned skipjack tuna in water

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

1 tbsp fresh parsley

0.25 oz feta cheese

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil the whole wheat penne in salted water until al dente, then drain and rinse with cold water to stop the cooking process.

• 2

  Drain the canned skipjack tuna thoroughly and flake it into bite-sized pieces using a fork in a medium mixing bowl.

• 3

  Halve the cherry tomatoes, dice the cucumber into small cubes, finely mince the red onion, and roughly chop the fresh parsley.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until emulsified.

• 5

  In a large mixing bowl, combine the chilled pasta, flaked tuna, prepared vegetables, and crumbled feta cheese.

• 6

  Pour the lemon-herb dressing over the salad and toss gently until all ingredients are evenly coated and well combined.