Delicious apricot bread pudding in the French tradition that will become a household favorite.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ red onion, cut into bite-size pieces
- 4 cups ice water, or as needed
- 1 (8 ounce) package tri-color rotini pasta
- 1 (5 ounce) can light tuna in water, drained and flaked
- 2 stalks celery, cut into bite-size pieces
- ½ cup roasted red peppers, drained and chopped
- ¼ cup smoked sun-dried tomatoes
- ¼ cup crumbled feta cheese
- 1 sprig parsley, stemmed and leaves minced
- 4 leaves fresh basil, rolled and very thinly sliced
- 2 teaspoons capers
- 1 cup Greek vinaigrette salad dressing
Instructions
- Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
- Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.
- The dressing really makes this pasta salad. Ideally it should be a bright, lemony dressing, preferably homemade though bottled plus some extra fresh-squeezed lemon juice would also work. I have served this as a side dish and also as a main dish, adding another can of tuna. This salad is good with limeade and lemonade. Baklava or lemon bars make a stellar dessert.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 482 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Super tasty and easy. I had lump crab, so used that instead of tuna. Yum. Didn’t have dried tomatoes, so used one small fresh, mostly for color. Increased feta, parsley and capers. Would def add olives next time. Great recipe!
Great salad. A little more involved and expensive to make than my usual tuna pasta salad, but worth the money and effort. I used regular rotini, added some green olives, and used one recipe of the French Greek Salad Dressing as another reviewer suggested. I only had time to refrigerate it for 30 minutes before eating, but it was enough.
Souvlaki: on a stick. Otherwise good salad– would add kalamata olives
Nice change from the typical pasta salad and I can easily see this as a main dish, like JARRIE has suggested. I didn’t soak the red onion in water because we like the strong taste of it. Besides this, I didn’t change a thing except adding some sliced black olives for color and extra flavor. Next time though I might add more red onion. I made the French-Greek Dressing from this site and it was delish (please read my review on the dressing). It’s flavorful, fun and definitely a keeper. Thank you JARRIE for sharing