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Makes 3 servings


2, 5 oz cans tuna
1 cup cherry tomatoes 
1 cup chopped cucumbers
½ cup kalamata olives, pits removed and chopped
1 cup cooked pasta

4 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. + 1 tsp. dried oregano
¼ cup fresh chopped parsley


Fill a small to medium pot with water and bring to a boil. Add ½ cup pasta of your choice and cook until done. Drain water, rinse briefly in cold water and set aside to cool.

Add the ingredients for the dressing to a medium bowl and stir to combine. Add the remaining ingredients except the pasta to the bowl with the dressing and stir until salad ingredients are coated with dressing. Then gently stir pasta into the salad.

Serve cold.

Nutrition analysis per serving: 400 calories, 26 g fat, 21 g protein, 18 g carbohydrate, 2 g fiber, 620 mg sodium

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