Tuna penne pasta salad

Preparation time: 15 minutes
Cooking time: 12–14 minutes

1 1/2 cups penne
1 can (12 ounces) water-packed albacore solid white tuna, drained and flaked
12 grape (or cherry) tomatoes, quartered
1/4 cup kalamata olives, chopped
1/2 cup chopped green onion
1 1/2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1/8 teaspoon coarse ground black pepper
5 1/2 cups arugula (or spring mix greens)

Cook pasta according to package directions, omitting any salt. Drain well, run under cool water, and drain well again.

In a large bowl, combine tuna, tomatoes, olives, green onion, and cooled pasta. Set aside. In a small bowl, whisk together olive oil, vinegar, garlic, and pepper. Pour over pasta mixture and toss gently to coat. Spoon 1 cup pasta mixture over 1 cup arugula. Refrigerate leftover pasta separately from arugula. Tastes great leftover.

Yield: 5 1/2 cups pasta
Serving Size: 1 cup pasta and 1 cup arugula

Nutrition Facts

Per Serving:
Calories: 240
Carbohydrate: 23 g
Protein: 19 g
Fat: 8 g
Saturated fat: 1 g
Sodium: 336 mg
Fiber: 2 g
Exchanges per serving: 1 starch, 1 1/2 vegetable, 2 lean meat
Carbohydrate choices: 1 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.