Vegetable & Tuna Pasta Salad

Serving 6 people

30 min


  • baby arugula 3 cups baby arugula
  • fresh basil 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • light tuna 2 5-ounce cans chunk light tuna, drained
  • low sodium chicken broth 1/4 cup reduced-sodium chicken broth
  • olive oil 1/4 cup extra-virgin olive oil
  • parmesan cheese 1/2 cup shredded Parmesan cheese
  • pepper Freshly ground pepper to taste
  • red wine vinegar 1/4 cup red-wine vinegar
  • salt 1/4 teaspoon salt
  • shallots 2 tablespoons finely chopped shallots
  • sun-dried tomatoes 1/4 cup chopped soft sun-dried tomatoes
  • whole-wheat fusilli 8 ounces whole-wheat fusilli
  • zucchini 1 cup diced zucchini (about 1 medium)
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How to make it

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