Easy Penne and Tuna Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Instead of cleaning out the fridge to put dinner together, toss pasta with quality tuna; its richness and flavor will carry the salad, which is embellished with simple flavorings. Serve with a torn baguette. Ingredients:
1 large red bell pepper |
4 quarts water |
2 1/4 teaspoons salt, divided |
6 ounces uncooked penne pasta |
2 cups coarsely chopped arugula |
1/4 cup thinly sliced shallots |
2 tablespoons red wine vinegar |
1 tablespoon capers, drained |
1 tablespoon extra-virgin olive oil |
1 (7.8-ounce) jar premium tuna packed in oil (such as ortiz), drained and flaked |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
3. Bring 4 quarts water and 2 teaspoons salt to a boil in a large saucepan. Cook pasta according to package directions, omitting additional salt and fat. Drain and rinse with cold water; drain well.
4. Combine bell pepper, pasta, remaining 1/4 teaspoon salt, arugula, and remaining ingredients in a large bowl; toss well.
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