Ingredients
Scale
- For the Dressing:
- ¼ cup extra-virgin olive oil
- ¼ cup reduced-sodium chicken broth
- ¼ cup red-wine vinegar
- 3 tablespoons chopped fresh basil or 1 tablespoon dried
- 2 tablespoons finely chopped shallots
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- For the Pasta Salad:
- 8 ounces (about 3 cups) whole-wheat fusilli
- 3 cups baby arugula
- 1 cup diced zucchini (about 1 medium)
- 2 (5-ounce) cans chunk light tuna, drained
- ½ cup shredded Parmesan cheese
- ¼ cup chopped soft sun-dried tomatoes
- Freshly ground pepper to taste
Instructions
- Make the dressing. Combine olive oil, chicken broth, red-wine vinegar, basil, shallots, salt, and pepper in a jar. Shake the jar until the mixture is well combined.
- Cook the pasta. Boil the whole-wheat fusilli in a large pot of water as directed on the package. Drain the pasta and place it in a large bowl to cool.
- Assemble the salad. Add the baby arugula, diced zucchini, drained tuna, shredded Parmesan, sun-dried tomatoes, and pepper to the bowl with the cooled pasta.
- Combine and serve. Pour the prepared dressing over the pasta salad ingredients. Toss everything together to coat evenly. Serve immediately or chill first.
Notes
- You can use any short whole-wheat pasta shape you like.
- Swap the arugula for spinach if you prefer.
- This salad keeps well in the refrigerator for up to 2 days.
- For a stronger flavor, let the salad sit for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: Mediterranean
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 30mg