Ingredients
Directions
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.
Nutrition Information:
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.
Categories
african cuisine albacore asian cuisine cooking cuisine eating behaviors of humans edible plants eruca-sativa european cuisine fat food and drink food and drink preparation food industry food ingredients foods garlic health leaf-vegetable meat mediterranean cuisine middle eastern cuisine nutrition nutrition facts label oil olive olive oil onion pasta pasta-salad salad salt scallion spoon starch tablespoon teaspoon tomato tuna vegan cuisine vegetable vegetables vegetarian cuisine vinegar western cuisine
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
