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Vegetable & Tuna Pasta Salad

Vegetable & Tuna Pasta Salad

This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Servings

6 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

Dressing

  • 1/4cup extra-virgin olive oil
  • 1/4cup reduced-sodium chicken broth
  • 1/4cup red-wine vinegar
  • 3tablespoons chopped fresh basil or 1 tablespoon dried
  • 2tablespoons finely chopped shallots
  • 1/4teaspoon salt
  • 1/4teaspoon freshly ground pepper

Pasta Salad

  • 8ounces (about 3 cups) whole-wheat fusilli
  • 3cups baby arugula
  • 1cup diced zucchini (about 1 medium)
  • 25-ounce cans chunk light tuna, drained
  • 1/2cup shredded Parmesan cheese
  • 1/4cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste

Instructions

  1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Tips

Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition Facts

Per serving (recipe makes 6 servings)

Calories 285kcal
Carbohydrate Total 28g
Total Sugars 3g
Added Sugars 0g
Fiber 3g
Total Fat 12g
Saturated Fat 3g
Mono Saturated Fat 8g
Cholesterol 15mg
Sodium 401mg
Protein 17g
Potassium 354mg
Calcium 130mg
Folate 28mcg
Omega-6 1g
Vitamin E 2mg
Zinc 1mg
Vitamin B3 6mg

© Meredith Operations Corporation. All rights reserved. Used with permission.