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Vegetable & Tuna Pasta Salad

http://www.eatingwell.com/recipes/tuna_pasta_salad.html

From EatingWell:  May/June 2013

This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. If you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Dressing

Pasta Salad

Preparation

  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.

Nutrition

Per serving : 285 Calories; 12 g Fat; 3 g Sat; 8 g Mono; 15 mg Cholesterol; 28 g Carbohydrates; 17 g Protein; 3 g Fiber; 401 mg Sodium; 354 mg Potassium

2 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat

Tips & Notes