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
- 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.)
- 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.