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Vegetable & Tuna Pasta Salad

  • 30 m
  • 30 m
Stacy Fraser
“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. ”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/18/2019