Ingredients
Scale
- 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
- 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
- Prepare the dressing by combining oil, broth, vinegar, basil, shallots, salt, and pepper in a jar. Shake well or whisk in a bowl.
- Cook pasta in boiling water as per package instructions. Drain and let cool in a large bowl.
- Add arugula, zucchini, tuna, cheese, tomatoes, pepper, and dressing to the pasta. Toss to coat evenly.
Notes
- Use fresh basil for better flavor.
- Adjust pepper to taste.
- Serve chilled for best results.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 25mg