Print |

Text Size:

A

A

A

Tuna penne pasta salad

Preparation time: 15 minutes
Cooking time: 12–14 minutes

 

1 1/2 cups penne
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 tablespoons olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1/8 teaspoon coarse ground black pepper
5 1/2 cups arugula (or spring mix greens)

Cook pasta according to package directions, omitting any salt. Drain well, run under cool water, and drain well again.

In a large bowl, combine tuna, tomatoes, olives, green onion, and cooled pasta. Set aside. In a small bowl, whisk together olive oil, vinegar, garlic, and pepper. Pour over pasta mixture and toss gently to coat. Spoon 1 cup pasta mixture over 1 cup arugula. Refrigerate leftover pasta separately from arugula. Tastes great leftover.

Yield: 5 1/2 cups pasta
Serving Size: 1 cup pasta and 1 cup arugula

Nutrition Facts

Per Serving:
  Calories: 240
  Carbohydrate: 23 g
  Protein: 19 g
  Fat: 8 g
  Saturated fat: 1 g
  Sodium: 336 mg
  Fiber: 2 g
  Exchanges per serving: 1 starch, 1 1/2 vegetable, 2 lean meat
  Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

More Fish & Shellfish recipes

Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.