Tuna Feta Salad [Bulkbites.com]

• Servings: 4
• Time: 20 minutes

This is just another great pasta salad great for when you are on the go. You can make a batch and keep it in the fridge for a few days. If you think the salad contains to much fat, you can leave out or decrease the amount of feta (although the feta is really what makes this recipe tasty). You could also leave out the olive oil, but it makes the salad more dry. Best eaten when it cooled of, I always eat this for lunch.

Nutrition

• calories: 561
• protein: 34
• carbs: 67
• fat: 15
• saturated fat: 5.46
• polyunsaturated fat: 1.5
• monounsaturated fat: 5.09
• cholesterol: 57
• sodium: 433
• potassium: 377
• dietary fiber: 1.23
• sugars: 3.13
• vitamin a: 77
• vitamin c: 11
• calcium: 170
• iron: 1
• magnesium: 0
• complex carbs: 62.64
• other fats: 2.95

Ingredients

• 4 100g Whole Wheat Pasta
• 2 cup cherry tomatoes Tomatoes, red, ripe, raw, year round average
• 3 100g Fish, tuna, white, canned in water, without salt, drained solids
• 1 cup leaves, whole Basil, fresh
• 3 wedge Cheese, feta
• 5 tbsp Olives, ripe, canned (small-extra large)
• 1 tablespoon Oil, olive, salad or cooking

Instructions

• Cook the pasta with some salt as it says on the package and leave it to cool off
• Mash the tuna with a fork
• Cut the tomatoes and olives in halves, chop the basil, dice the feta
• Mix all the ingredients with a tbsp of olive oil
• Enjoy!