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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.

Source: EatingWell Magazine, May/June 2013

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Recipe Summary test

total:
30 mins
Servings:
6
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Ingredients

Dressing
Pasta Salad

Directions

Instructions Checklist
  • 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.)

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  • 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

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

Nutrition Facts

about 1 1/3 cups
275 calories; protein 15.2g; carbohydrates 28.4g; dietary fiber 3.4g; sugars 2.7g; fat 12.2g; saturated fat 2.7g; cholesterol 16.7mg; vitamin a iu 511.7IU; vitamin c 8.8mg; folate 27.9mcg; calcium 131.5mg; iron 2.2mg; magnesium 56.2mg; potassium 334.7mg; sodium 329.7mg; thiamin 0.2mg.

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

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