• Tuna Pasta & Arugula Salad

    Tuna Pasta & Arugula Salad
    Cook time:
    Total time:
    Serves: 6
    • 1 1/2 cups fusilli
    • 1 can (12 ounces) water-packed albacore solid white tuna, drained and flaked
    • 12 grape (or cherry) tomatoes, quartered
    • 1/4 cup kalamata olives, chopped
    • 1/2 cup chopped green onion
    • 1 1/2 Tbsp olive oil
    • 3 Tbsp balsamic vinegar
    • 2 cloves garlic, minced
    • 1/8 tsp coarse ground black pepper
    • 1/8 tsp of sea salt
    • 5 1/2 cups arugula (or spring mix greens)
    1. Cook pasta according to package directions, omitting any salt. Drain well, run under cool water, and drain well again.
    2. In a large bowl, combine tuna, tomatoes, olives, green onion, and cooled pasta, set aside.
    3. In a small bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Pour over pasta mixture and toss gently to coat.
    4. Spoon 1 cup pasta mixture over 1 cup arugula. Refrigerate leftover pasta separately from arugula.
    Serving size: 1 Calories: 476 Fat: 41g Saturated fat: 6g Carbohydrates: 14g Sugar: 1.5g Sodium: 338mg Fiber: 3g Protein: 17g Cholesterol: 113mg
    Nutritional values are estimations, not exact values

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