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Camille Styles

Tuesday Tastings :: Tuna & Arugula Rotini

April 19th, 2011

Tuna-Arugula-WholeWheatPasta-2

Life has been crazy since moving into the new place, so I’ve been craving light, warm-weather dishes that I can whip up in a flash. Last night, A & I were both out on the terrace catching up on work, and I zipped into the kitchen and threw together this healthy pasta dish with ingredients I happened to have on hand. It turned out to be a new weeknight fave (don’t you love it when that happens?) and would work beautifully as a room-temp lunch for lazy summer get-togethers. Served with a loaf of crusty bread and bottle of pinot grigio, it’s an instant taste of the mediterranean. Follow the jump for the way-too-simple recipe

Tuna-Arugula-WholeWheatPasta-1

Tuna-Arugula-WholeWheatPasta

Tuna & Arugula Rotini

  • 8 oz whole wheat rotini
  • 4 cups baby arugula
  • 1 zucchini, sliced into 1″ sticks
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup chopped mint
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • sea salt & freshly ground black pepper
  • 2 cans light or white meat tuna, broken into pieces
  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. During last 2 minutes of cooking, add zucchini. Drain.
  2. In a large bowl, toss together arugula, parsley, and mint. Add pasta & zucchini, then toss with olive oil, lemon juice, salt and pepper.
  3. Top with tuna, and season with a bit more salt & pepper.

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5 Comments under :: Tuesday Tastings :: Tuna & Arugula Rotini
  1. yum! making it tonight!

  2. Jennifer says:

    We’ll definitely be adding this to the summer menu rotation. (Also perfect for my pescatarian son!)

  3. […] Recipe” border=”0″ align=”left” /> I am looking for the Rainbow Rotini pasta salad recipe that was on the Creamettes Rainbow Rotini […]

  4. Christy says:

    Camille- this recipe inspired one of the mostly lovely salads I’ve ever made- just today for lunch! I needed something quick, and topped spring mix with diced chicken (leftover from an oven roasted chicken breast I’d made earlier), feta, pine nuts, olive oil, a sprinkling of oregano & the juice of 1/2 a lemon. It was light & perfect for a quick lunch. I can’t wait to make the “real” recipe above sometime soon!

    • Camille Styles says:

      Oh YUM! Those sound like some of my favorite flavors… bet it would be great with a little diced avocado thrown in, too! Thanks for sharing Christy! xo

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