Dressing¼ cup extra-virgin olive oil
¼ cup reduced-sodium chicken broth¼ cup red-wine vinegar3 tablespoons chopped fresh basil or 1 tablespoon dried2 tablespoons finely chopped shallots¼ teaspoon salt¼ teaspoon freshly ground pepperPasta Salad8 ounces (about 3 cups) whole-wheat fusilli or I like the Explore Asia Fettuccine made from Mung Bean
3 cups baby arugula1 cup diced zucchini (about 1 medium)
2 5-ounce cans chunk light tuna, drained
Chicken of the Sea Chunk White Albacore Tuna
½ cup shredded Parmesan cheese¼ cup chopped soft sun-dried tomatoesFreshly ground pepper to taste
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.) 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.