Easy Penne and Tuna Salad

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

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Nutritional Information

Amount per serving
  • Calories: 310
  • Fat: 8.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 21.4g
  • Carbohydrate: 36.3g
  • Fiber: 2.5g
  • Cholesterol: 17mg
  • Iron: 2.2mg
  • Sodium: 556mg
  • Calcium: 34mg

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