Tuna penne pasta salad

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Ingredients

Preparation time:
15 minutesCooking 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)

Directions

Yield:
5 1/2 cups pasta

Serving size:
1 cup pasta and 1 cup arugula

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.

Calories: 240 calories, 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.