Vegetable & Tuna Pasta Salad

Vegetable & Tuna Pasta Salad

1 Review
From: EatingWell Magazine, 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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Dressing
  • 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
  • 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
  • ½ cup shredded Parmesan cheese
  • ¼ cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 275 calories; 12 g fat(3 g sat); 3 g fiber; 28 g carbohydrates; 15 g protein; 28 mcg folate; 17 mg cholesterol; 3 g sugars; 0 g added sugars; 512 IU vitamin A; 9 mg vitamin C; 132 mg calcium; 2 mg iron; 330 mg sodium; 335 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, ½ vegetable, 1½ lean meat, 2 fat

Reviews 1

June 04, 2017
profile image
By: terridigby
Another easy & delicious recipe. I used whole grain rotini pasta. I added dressing only to what I was using for dinner approximately 2 hours before. I saved the rest of the dressing on the counter & refrigerated the pasta mix to combine for another meal later. Even though I flake & seperated the tuna, it still managed to clump a little. As a main dish, I got 4 servings (not 6).
More Reviews