Recipe: Vegetable & Tuna Pasta Salad
Ingredients
- DRESSING
- 1/4 cup extra-virgin olive oil
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup red-wine vinegar
- 3 tablespoons chopped fresh basil or 1 tablespoon dried
- 2 tablespoons finely chopped shallots
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- PASTA SALAD
- 8 ounces (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
- 1/2 cup shredded Parmesan cheese
- 1/4 cup 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.
Quick Notes
Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
Preparation time: 30 minute(s)
Number of servings (yield): 4
Inspired By: Vegetable & Tuna Pasta Salad
