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Lemony Pasta Salad

Lemony Pasta Salad

Nutrition Facts
  • cal. (kcal) 388
Lemony Pasta Salad
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Carb Grams Per Serving: 46

Ingredients

  • 5 ounces farfalle
  • 2 5 - ounce can solid white albacore tuna in water
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest, heaping
  • 1/4 cup fresh lemon juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 15 - ounce can cannellini beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 2 cups tightly packed baby arugula
  • 1/2 small red onion, thinly sliced
  • 4 teaspoons grated Parmesan

Directions

  1. Cook farfalle according to package directions. Drain, rinse under cold water and drain again.
  2. Drain tuna and transfer to a small bowl. Break into rough chunks, drizzle with 1 tablespoon oil and toss gently.
  3. In a large bowl, whisk together lemon zest and juice, remaining oil, garlic, mustard, sugar, salt and pepper.
  4. Add farfalle, beans, tomatoes, arugula and onion to bowl; toss well to combine. Add tuna; toss gently. Divide among 4 plates; top each serving with 1 teaspoon Parmesan.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 388 cal., 13 g total fat (2 g sat. fat), 46 g carb. (7 g fiber), 28 g pro.

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