Tuna and Arugula Pasta Salad

Here is a lovely dish that is super easy and extra yummy. It has arugula in it so already this dish is awesome! This recipe makes enough for dinner and left-overs for lunch the next day, which is always nice. This salad goes well with a nice dinner bread.

Found in May Cooking Lig.ht 2010

Tuna and Arugula Pasta Salad

1 large red bell pepper
8 -10 oz pasta (penne or fussille)
2 or more cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 TBS red wine vinegar
1 TBS capers, drained
1 TBS extra virgin olive oil
1 (7.8 oz can tune) packed in OIL (I used regular sized cans) drained and flaked.
1/4 tsp salt
Pepper to taste

1. Pre-heat broiler
2. Cut bell pepper in half lengthwise. Discard seeds and membrane. Place pepper halves, skin side up, on a foil lined baking sheet. Flatten with hand and broil 15 minutes. Cover the peppers with the foil and let cool for about 10 minutes. Peel and chop.
3. Bring water to a boil in a large sauce pan. Add pasta and cook according to package directions. Drain and rinse under cold water.
4. Combine bell pepper, pasta, arugula, capers and tuna.
5. Combine olive oil, shallots and vinegar. Whisk until combined. Pour over pasta and stir to coat.
6. Sprinkle with pepper and 1/4 tsp salt.

YUMMY!