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      RECIPE TITLE "Greek Pasta Salad"
    Source: Cooking Light, April 2004, courtesy of Cooks Online on Compuserve

    yields Yield: 4 servings (serving size: 2 cups) time--- difficultyeasy


    3 cup uncooked farfalle (bow tie pasta)
    cooking spray
    1 (8 oz) tuna steak (ab 3/4" thick)
    1/8 tsp salt
    1 1/2 cup sliced peeled cucumber
    3/4 cup (3 oz) crumbled feta cheese with peppercorns
    1/4 cup coarsely chopped red onion
    1/4 cup sliced kalamata olives
    1/4 tsp freshly ground black pepper
    12 cherry tomatoes, halved

    1/4 cup fresh lemon juice
    2 tsp extravirgin olive oil
    1 tsp dried oregano
    1/4 tsp freshly ground black pepper
    1/8 tsp salt


    To prepare salad, cook pasta according to pkg , omitting salt and fat. Drain and rinse under cold water. Drain; place in a large bowl.

    Heat a large grill pan coated with cooking spray over high heat. Sprinkle tuna with 1/8 tsp salt. Add tuna; cook 5 minutes on each side or until desired° of doneness. Remove from pan; cool slightly. Cut tuna into 1" pieces. Add tuna, cucumber, and next 5 ingredients (cucumber through tomatoes) to pasta.

    To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss gently to coat.

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