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1. Bring a large pot of well-salted water to a boil. Cook the high-protein pasta according to package directions until al dente — typically 8–10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta completely. Drizzle with a little olive oil and toss to prevent sticking.
300 g High-protein low-carb pasta (e.g., chickpea or edamame penne),
4 tbsp Extra virgin olive oil,
1 tsp Salt
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2. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, minced garlic, dried oregano, salt, and black pepper until well combined. Taste and adjust seasoning — the dressing should be bright, herby, and assertive.
4 tbsp Extra virgin olive oil,
2 tbsp Apple cider vinegar,
2 clove Garlic, minced,
1.5 tsp Dried oregano,
1 tsp Salt,
0.5 tsp Black pepper
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3. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, red onion, green bell pepper, Kalamata olives, and capers. Flake the drained tuna over the top in large chunks. Break the feta into generous pieces and scatter over the top — don't over-mix or the tuna will become mushy and the feta will dissolve.
3 can Canned tuna in olive oil, drained,
250 g Cherry tomatoes, halved,
1 piece English cucumber, diced,
0.5 piece Red onion, finely sliced,
1 piece Green bell pepper, diced,
100 g Kalamata olives, pitted and halved,
2 tbsp Capers, drained,
150 g Feta cheese, broken into chunks
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4. Pour the dressing over the salad and gently fold everything together, being careful to keep the tuna and feta in sizeable pieces. Garnish with fresh parsley. Divide into airtight containers and refrigerate. The salad tastes even better after 30 minutes as the flavors meld — it keeps well for up to 4 days in the fridge.
0.2 cup Fresh parsley, chopped (garnish)
