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Eating Well

Vegetable & Tuna Pasta Salad

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 sustaina...
5
284
36
30 min
TOTAL TIME
504
CALORIES
$2.14
PER SERVING
Vegetable & Tuna Pasta Salad
Ingredients
16 INGREDIENTS
6 SERVINGS
Shredded Parmesan Cheese
1/2 cup shredded parmesan cheese
Red Wine Vinegar
1/4 cup red wine vinegar
Dressing
dressing
Shallots
2 tbsp shallots
finely chopped
Pepper
1/4 tsp pepper
Whole-wheat Fusilli
8 oz whole-wheat fusilli
Diced Zucchini
1 cup diced zucchini
Chunk Light Tuna
5 oz chunk light tuna
drained
Chicken Broth
1/4 cup chicken broth
Fresh Basil
3 tbsp fresh basil
chopped
Salt
1/4 tsp salt
Baby Arugula
3 cups baby arugula
Pasta Salad
pasta salad
Pepper
pepper
to taste
Extra-virgin Olive Oil
1/4 cup extra-virgin olive oil
Sun-dried Tomatoes
1/4 cup sun-dried tomatoes
chopped
Directions
6 STEPS
View Directions on Eating Well
Health Info
Macros
51g
CARBS
26g
FAT
19g
PROTEIN
Contains these allergens
MILK
WHEAT
FISH
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Frequently Asked Questions
Do I need to use a specific type of pasta for Tuna Pasta Salad?
How should I cook the pasta for Tuna Pasta Salad?
What ingredients do I need for Tuna Pasta Salad?
Can I use fresh tuna instead of canned tuna?
Can I substitute the mayonnaise with a healthier option?
How can I adjust the consistency of the salad?
How long will Tuna Pasta Salad last in the fridge?
Can I make Tuna Pasta Salad ahead of time?