Mediterranean Lemon Tuna Cubetti Pasta Salad

Recipe by Sara Tane

Serves 4-6

Cook Time 25 mins

This Mediterranean-inspired pasta salad is everything we want to eat in the summer: bright, lemony, packed with crunchy veggies, and loaded with protein. Fishwife Lemon Tuna and Brami Cubetti pasta make it hearty enough for lunch or dinner, while feta, olives, and fresh mint bring all the fresh Mediterranean flavors together. It's the perfect make-ahead meal for beach days, picnics, or easy weekday lunches.

This Recipe Features:

Albacore Tuna with Spanish Lemon (3-Pack)

$32.00

This Recipe Features:

Albacore Tuna with Spanish Lemon (3-Pack)

$32.00

Ingredients

• 1 pound Brami Cubetti pasta
• Kosher salt, to taste
• ¼ cup plus 2 tablespoons extra virgin olive oil
• 1 lemon, zested and juiced
• 1 garlic clove, grated
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Freshly ground black pepper, to taste
• 2 tins Fishwife Lemon Tuna, drained and flaked
• ⅔ cup crumbled feta
• ½ cup green olives, chopped
• ½ cup pepperoncini peppers, drained and chopped
• 6 ounces cherry tomatoes, halved
• ½ cup red onion, minced
• 2 small cucumbers, chopped
• ¼ cup fresh mint, leaves torn

Directions

Bring a large pot of heavily salted water to a boil. Cook Brami pasta according to package directions, then drain and rinse with cold water.
In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, and mustard. Season to taste with salt and pepper. Add cooked pasta, along with Fishwife tuna, feta, green olives, pepperoncinis, tomatoes, red onion, cucumber, and mint. Toss to combine and season to taste with salt and pepper, as needed. Serve immediately. Salad will keep in an airtight container for up to 4 days.