Tuscan Tuna Pasta Salad
SERVINGS: 6 | PREP TIME: 15 minutes | COOK TIME: 15 minutesA light pasta salad, perfect for a summer picnic or family dinner — delicious hot or cold!
Ingredients:
- 2 cans (4.5 oz. each) Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil
- ½ lb. Barilla penne pasta
- 1 qt. grape tomatoes
- 2 Tbsp. extra virgin olive oil
- ⅓ cup toasted pine nuts
- 1 cup halved Kalamata olives
- 8 oz. pearl-sized fresh mozzarella balls
- ⅓ cup balsamic vinaigrette
- Fresh basil for garnish
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Cook pasta according to package directions.
- Meanwhile, spread tomatoes on rimmed baking sheet and drizzle with olive oil. Roast in preheated oven for 10–15 minutes.
- Drain pasta and place in large bowl. Toss with roasted tomatoes, olives, mozzarella and balsamic vinaigrette.
- Just before serving, toss with tuna and pine nuts, and add sliced fresh basil as desired.
Nutrition Facts Tuscan Tuna Pasta Salad Serving Size: Servings: | ||
|---|---|---|
| Nutritional Info | Amount Per Serving | *%DV |
| Calories | 390 | |
| Calories from Fat | 210 | |
| Total Fat | 23 | 35 |
| Saturated Fat | 5 | 25 |
| Trans Fat | 0 | |
| Cholesterol | 35 | 12 |
| Sodium | 460 | 19 |
| Total Carbohydrates | 27 | 9 |
| Dietary Fiber | 2 | 8 |
| Total Sugars | 4 | |
| Protein | 19 | |
| Vitamin A | 15 | |
| Vitamin C | 15 | |
| Calcium | 15 | |
| Iron | 8 | |
| *Percent Daily Values (DV) are based on a 2,000 calorie diet. | ||