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Cheese and tuna pasta salad without mayonnaise

updated

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Ingredients for 6 servings:

  • 250 g spaghetti
  • 2 cans of tuna in oil
  • 3 spring onions
  • 2 beefsteak tomatoes
  • 2 large bell peppers, yellow
  • 400 g feta cheese or Gouda
  • 2 cloves garlic
  • 2 gherkins
  • Salt
  • pepper
  • oregano
  • basil
  • Vinegar
  • olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

Cook the spaghetti according to the package instructions, drain and rinse, then let cool. Tear the tuna into pieces and toss it over the pasta with oil. Cut the spring onions into rings, and toss the tomatoes, bell peppers, gherkins, and cheese into small pieces. Add to the pasta. Press or finely chop the garlic and add. Mix with the remaining ingredients, stir, and season to taste. Let stand in the refrigerator for at least 1 hour (or overnight). Season to taste. If you like it spicier, add chili. Ideal for a barbecue or as a lunch at the office on warm days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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