- Makes: 6 servings
- Serving: about 1 1/3 cups each
- Time: 30 minutes
Ingredients
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 whole-wheat fusilli
- 3 cups baby arugula
- 1 cup diced zucchini
- 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
Preparation
Prepare Dressing: Mix oil, broth, vinegar, basil, shallots, salt and pepper in a very jar with a tightly fitting lid. Shake till well combined.
Prepare Paste Salad: Cook alimentary paste in a very massive pot of boiling water consistent with package directions. Drain, transfer to an outsized bowl and let cool. Add Eruca sativa, zucchini, tuna, cheese, tomatoes, pepper and therefore the dressing; toss to coat.
