Source URL: http://www.diabetesselfmanagement.com/recipes/salads/tuna-penne-pasta-salad/
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. Great as leftovers.
Yield: 5 1/2 cups pasta. Serving size: 1 cup pasta and 1 cup arugula.
Nutrition Facts Per Serving:
Calories: 240, Carbohydrates: 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.
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