Vegetable & tuna pasta salad
Delicious blend of fresh vegetables, flavorful tuna, and al dente pasta in a zesty dressing. An easy, tasty meal perfect for lunch or dinner.
Ingredients:
- ¼ cup extra-virgin olive oil
- ¼ cup reduced-sodium chicken broth
- ¼ cup red-wine vinegar
- 3 tablespoons chopped fresh basil or 1 tablespoon dried
- 2 tablespoons finely chopped shallots
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 230g (about 3 cups) whole-wheat fusilli
- 3 cups baby arugula
- 1 cup diced zucchini (about 1 medium)
- 2 5-ounce cans chunk light tuna, drained
- ½ cup shredded Parmesan cheese
- ¼ cup chopped soft sun-dried tomatoes
- Freshly ground pepper to taste
Instructions:
- Start by making the dressing: Mix together oil, broth, vinegar, basil, shallots, salt, and pepper in a jar with a lid that closes securely. Shake it well until everything is mixed thoroughly. (Alternatively, you can mix it in a bowl by whisking it.)
- Next, prepare the pasta salad: Boil the pasta in a big pot of water as per the instructions on the package. Once cooked, drain the pasta, put it in a large bowl, and allow it to cool down. Add arugula, zucchini, tuna, cheese, tomatoes, pepper, and the prepared dressing; mix everything together until well coated.
Summary:
- Calories: 510 kcal
- Fat: 54 g
- Protein: 2 g
- Carbs: 4 g
- Potassium: 175 mg
- Magnesium: 14 mg