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Citrus Tuna Pasta Salad

Fresh vegetables and cheese make this tuna pasta salad extra rich and colorful. It's a great main-dish pasta salad to tote to the office for a quick, invigorating meal.

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3.5 by 15 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 4 hrs to 24 hrs

Citrus Tuna Pasta Salad

Directions

  1. Cook pasta in a Dutch oven according to package directions, adding the artichoke hearts the last 5 minutes of cooking; drain. Rinse with cold water; drain again. Halve any large artichoke hearts.
  2. Transfer pasta and artichoke hearts to a very large bowl. Gently stir in tuna, mushrooms, sweet peppers, and olives.
  3. Pour Lemon Dressing over pasta mixture; toss to coat. Cover and chill for 4 to 24 hours. Before serving, gently stir in tomatoes and sprinkle with Parmesan cheese. Makes 8 servings.

From the Test Kitchen

To Tote:

Transport salad, tomatoes, and Parmesan cheese in an insulated cooler with ice packs.

For 4 Servings:

Prepare using method above, except cook pasta and artichoke hearts in a large saucepan. Stir salad together in a large bowl.

Lemon Dressing

Directions

  1. In a small bowl whisk together lemon peel, lemon juice, rice vinegar or white wine vinegar, salad oil, thyme or basil, sugar, black pepper, and minced garlic. Makes about 3/4 cup.

Nutrition Facts (Citrus Tuna Pasta Salad)

  • Per serving:
  • 394 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 31 mg chol.,
  • 407 mg sodium,
  • 45 g carb.,
  • 6 g fiber,
  • 4 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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