Tuna-and-Artichoke Pasta Salad

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8 servings (serving size: 1 cup)
June 1997
RECIPE BY Cooking Light

Ingredients

  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced peeled ginger
  • 2 garlic cloves, minced
  • 4 cups hot cooked elbow macaroni (about 8 ounces uncooked)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 (6-ounce) can albacore tuna in water, drained and flaked
  • 1 (14-ounce) can quartered artichoke hearts, drained

Nutritional Information

  • Calories 185
  • Caloriesfromfat 29%
  • Fat 6g
  • Satfat 0.9g
  • Monofat 3.9g
  • Polyfat 0.8g
  • Protein 8.6g
  • Carbohydrate 24.9g
  • Fiber 1.6g
  • Cholesterol 6mg
  • Iron 1.8mg
  • Sodium 91mg
  • Calcium 30mg

How to Make It

Combine first 5 ingredients in a large bowl. Add pasta and remaining ingredients; toss gently to coat. Cover; chill 1 hour.

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