Mediterranean Tuna Pasta Salad
Servings: 4
Calories: 474kcal
Ingredients
- 8 ozs Chickpea Pasta
- 1/4 cup Extra Virgin Olive Oil
- 1 Lemon (juiced)
- 1 tbsp Italian Seasoning
- Sea Salt & Black Pepper (to taste)
- 1/2 cup Green Olives (sliced)
- 1/2 cup Sun Dried Tomatoes (sliced)
- 2 cans Tuna (drained and flaked)
- 8 cups Arugula
- 2 tbsps Hemp Seeds
Instructions
- Cook the chickpea pasta according to directions on the package.
- While the pasta is cooking, combine the olive oil, lemon juice, Italian seasoning, salt and pepper in a small bowl and whisk to combine.
- When the pasta is done cooking, drain it and rinse with cold water until cooled.
- In a large bowl, toss the pasta, olives, sun dried tomatoes, tuna, arugula, hemp seeds and dressing until will combined. Divide between plates and enjoy!
Notes
No Chickpea Pasta
Sub edamame pasta for equivalent/more protein. Wheat pasta is fine but will decrease protein content.Vegan
Use chickpeas or lentils instead of tuna.Leftovers
Keeps well in the fridge for up to 3 days.
Nutrition
Serving: 4g | Calories: 474kcal | Carbohydrates: 43g | Protein: 32g | Fat: 22g | Cholesterol: 30mg | Sodium: 366mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 6mg
