Pasta Salad with Tuna, Olives and Parsley

If you have basil, oregano, mint or other fresh herbs, chop them up and toss in the salad.

Yield: Serves 6
Cost per Serving: $2.09
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 561
  • Fat: 26g
  • Saturated fat: 4g
  • Protein: 23g
  • Carbohydrate: 60g
  • Fiber: 4g
  • Cholesterol: 25mg
  • Sodium: 525mg

Ingredients

  • Salt and pepper
  • 1 pound curly pasta such as fusilli
  • 1/2 cup olive oil
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 1 pint cherry tomatoes, halved
  • 1 12-oz. can oil-packed chunk light tuna, drained, flaked
  • 1/2 cup pitted black olives, chopped
  • 1/2 small red onion, sliced
  • 1/4 cup chopped fresh parsley

Preparation

  1. 1. Bring a pot of salted water to boil. Add pasta and cook until tender, about 12 minutes, or as package label directs.
  2. 2. In a bowl, whisk oil, lemon zest and juice and 1/2 tsp. salt. Drain pasta; add to bowl with dressing. Add tomatoes, tuna, olives, onion and parsley and toss well. Let cool to room temperature, season with salt and pepper, if desired, and serve.
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