Easy Penne & Tuna Salad

For lunch today, a quick and easy pasta salad sounded like it would do the trick perfectly! I pulled this recipe from Cooking Light, May 2010 issue.

Easy Penne & Tuna Salad



  • 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 1 can of tuna, packed in water


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.

It was definitely an interesting mix of flavors.


I felt like there was almost too much competition in the dish and not enough complementing.


Too many strong flavors: tuna, arugula, capers, shallots, red wine vinegar.


It was a fine meal, but I wasn’t “wow”ed.



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