Cook pasta in 12 cups boiling salted water for 6 to 8 minutes or until al dente. Drain; rinse with cold water. Transfer pasta to a large bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
In just 20 minutes, enjoy this protein-packed, gluten-free tuna salad. Chickpea pasta adds an extra-healthy boost of protein and fiber to this fresh, springtime main dish.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (8-oz.) pkg. chickpea rotini pasta | ||
| 1 tbsp. salt, for pasta water | ||
| ½ c. Gustare Vita olive oil | ||
| ⅓ c. Gustare Vita red wine vinegar | ||
| 1 (0.9-oz.) pkg. Good Graces gluten-free organic Italian dressing mix | ||
| 2 (2.6-oz.) pkg. Hy-Vee sweet & spicy chunk light tuna in water | ||
| 1 (2.6-oz.) pkg. Hy-Vee lemon pepper chunk light tuna in water | ||
| 1 (10-oz.) container Basket & Bushel cherry tomatoes, halved | ||
| ¼ c. thinly sliced shallot | ||
| 1 c. tightly packed baby arugula | ||
| ¼ c. chopped loosely packed fresh basil, chopped, plus additional for garnish | ||
| 1 tbsp. chopped fresh dill, plus additional dill for garnish |
Things To Grab
- Pasta pot
- Colander
- Large bowl
- Whisk
- Small bowl
- Silicone spatula
Directions
Meanwhile, whisk together olive oil, vinegar and Italian dressing mix in a small bowl; set vinaigrette mixture aside.
Add sweet & spicy and lemon pepper tunas, tomatoes and shallot to pasta. Toss to combine.
To serve, gently toss pasta mixture with vinaigrette mixture to coat. Fold in arugula, ¼ cup basil and 1 Tbsp. dill. Garnish with additional basil and dill, if desired. Store leftover pasta salad in a tightly covered container up to 1 day.
Nutrition facts
Servings
500 Calories per serving
1 3/4 cups
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 15mg
- Sodium: 850mg
- Total Carbohydrates: 49g
- Protein: 27g
Daily Values
0%
Iron 20%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 20%
Recipe Source:
Hy-Vee Test Kitchen