YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna and Corn Rotini
Al dente chickpea rotini tossed with flaky tuna, crisp corn, and vibrant Mediterranean vegetables in a bright, zesty lemon-oregano dressing.
INGREDIENTS
1.5 oz chickpea rotini pasta
6 oz canned tuna in water
0.25 cup sweet corn
0.5 cup cherry tomatoes
0.25 cup cucumber
1 tbsp kalamata olives
0.5 oz feta cheese
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a medium pot of salted water to a boil and cook the chickpea rotini according to package directions until al dente.
While the pasta cooks, drain the canned tuna thoroughly and flake it into a large mixing bowl.
Halve the cherry tomatoes, dice the cucumber, and slice the kalamata olives.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the dressing.
Drain the pasta and rinse briefly with cool water to stop the cooking process, then add it to the bowl with the tuna.
Add the corn, tomatoes, cucumber, and olives to the bowl.
Pour the dressing over the mixture and toss gently until all ingredients are evenly coated.
Top with crumbled feta cheese and serve immediately or chill for 30 minutes to let the flavors meld.