Greek-Style Tuna And Bow Tie Pasta Salad - cooking recipe

Ingredients

4 ounces dried bow tie pasta
1 cucumber, quartered lengthwise, seeded and cut into about 1/2-inch slices
1 cup red onion, chopped (or to taste)
1/2 cup olive oil
1/3 cup lemon juice (can add in more to taste)
1 -2 teaspoon dried oregano
salt and pepper
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder (optional)
1 (6 ounce) can chunky solid white tuna
1 1/2 cups crumbled feta cheese (or to taste)
10 cherry tomatoes (or to taste, cut in half, or can leave whole, can use 1 large firm ripe tomato, chopped in place of)
3/4 cup sliced black kalamata olive (or to taste or use sliced drained canned olives)

Preparation

Cook the bow tie pasta in salted boiling water until JUST firm-tender; drain and rinse with cold water, then transfer to a large bowl and toss with 2-3 tablespoon oil.
Add in the tuna, feta cheese, cucumber, red onion, cherry tomatoes and olives; toss to combine.
To make the dressing; mix/whisk together olive oil, lemon juice, oregano, garlic powder (if using) Parmesan cheese, salt and pepper.
Pour the dressing over the pasta mixture; toss to coat well.
Cover and chill for a minimum of 5 hours or overnight.