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Easy Penne and Tuna Salad

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 2 cups)
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.

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

Nutrition 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

How to Make It

  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.