Vegetable and Tuna Pasta Salad

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This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. If you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.

Vegetable and Tuna Pasta Salad
photographer: Jim Westphalen
Nutritionist Tested & Approved

Time: 30 minutes

Ingredients
  • 1/4 cup extra-virgin olive oil

  • 1/4 cup reduced-sodium chicken broth

  • 1/4 cup red-wine vinegar

  • 3 tablespoons chopped fresh basil or 1 tablespoon dried

  • 2 tablespoons finely chopped shallots

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 8 ounces (about 3 cups) whole-wheat fusilli

  • 3 cups baby arugula

  • 1 cup diced zucchini (about 1 medium)

  • 2 5-ounce can chunk light tuna , drained

  • 1/2 cup shredded Parmesan cheese

  • 1/4 cup chopped soft sun-dried tomatoes

  • Freshly ground pepper to taste

Directions
  1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)

  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.


Nutritional Facts

Servings
6
Serving Size
about 1 1/3 cups
Calories
285
Carbohydrates
28 g
Fat
12 g
Saturated Fat
3 g
Protein
17 g
Cholesterol
15 mg
Dietary Fiber
3 g
Potassium
354 mg
Sodium
401 mg
Yield
6 servings
Exchanges
1/2 starch
1/2 vegetable
1 1/2 lean meat
2 fat
Vitamin C
15% daily value

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