Easy Penne and Tuna Salad

Easy Penne and Tuna Salad Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Instead of cleaning out the fridge to put dinner together, toss pasta with quality tuna; its richness and flavor will carry the salad, which is embellished with simple flavorings. Serve with a torn baguette.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 310
Fat 8.8 g
Satfat 1.4 g
Monofat 4.3 g
Polyfat 2.3 g
Protein 21.4 g
Carbohydrate 36.3 g
Fiber 2.5 g
Cholesterol 17 mg
Iron 2.2 mg
Sodium 556 mg
Calcium 34 mg

Ingredients

1 large red bell pepper
4 quarts water
2 1/4 teaspoons salt, divided
6 ounces uncooked penne pasta
2 cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 tablespoons red wine vinegar
1 tablespoon capers, drained
1 tablespoon extra-virgin olive oil
1 (7.8-ounce) jar premium tuna packed in oil (such as Ortiz), drained and flaked

Preparation

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.

3. Bring 4 quarts water and 2 teaspoons salt to a boil in a large saucepan. Cook pasta according to package directions, omitting additional salt and fat. Drain and rinse with cold water; drain well.

4. Combine bell pepper, pasta, remaining 1/4 teaspoon salt, arugula, and remaining ingredients in a large bowl; toss well.

David Bonom,

Cooking Light

May 2010
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