Rating: 4 stars
15 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light May 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • 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.

  • 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.

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

Nutrition Facts

310 calories; fat 8.8g; saturated fat 1.4g; mono fat 4.3g; poly fat 2.3g; protein 21.4g; carbohydrates 36.3g; fiber 2.5g; cholesterol 17mg; iron 2.2mg; sodium 556mg; calcium 34mg.
Advertisement