Vegetable & Tuna Pasta Salad

Vegetable & Tuna Pasta Salad

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From: EatingWell Magazine May/June 2013

This delicious pasta salad recipe is made with zucchini, sun-dried tomatoes, arugula and chunk light tuna, which is lower in mercury than white albacore tuna. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving. If you're looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium's Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Dressing
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup red-wine vinegar
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons finely chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pasta Salad
  • 8 ounces (about 3 cups) whole-wheat fusilli
  • 3 cups baby arugula
  • 1 cup diced zucchini (about 1 medium)
  • 2 5-ounce cans chunk light tuna, drained
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped soft sun-dried tomatoes
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. To prepare dressing: 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.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.
  • Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition information

  • Serving size: about 1 1/3 cups
  • Per serving: 275 calories; 12 g fat(3 g sat); 3 g fiber; 28 g carbohydrates; 15 g protein; 28 mcg folate; 17 mg cholesterol; 3 g sugars; 0 g added sugars; 512 IU vitamin A; 9 mg vitamin C; 132 mg calcium; 2 mg iron; 330 mg sodium; 335 mg potassium
  • Nutrition Bonus: Vitamin C (15% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat

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