This is an interesting, meatless alternative to traditional pasta salad with a ton of great vegetables and flavors to satisfy any palate.
4 oz dry whole grain rotini (125 g)
1 package (14 oz) frozen artichoke hearts (398 mL)
2 cups baby spinach (about 1 oz/30 g total) (500 mL)
1 cup grape tomatoes, halved (250 mL)
1/2 cup diced green bell pepper (125 mL)
1/2 cup diced red or yellow onion (125 mL)
1 1/2 Tbsp (20mL) chopped fresh oregano or 1 1/2 tsp (7 mL) dried oregano, crumbled
2 medium garlic cloves, minced
1 Tbsp granulated sugar (15 mL)
2 Tbsp canola oil (30 mL)
2 Tbsp cider vinegar (30 mL)
1 can (5 oz) low-sodium tuna, rinsed and drained, preferably albacore (140 g)
1. Cook pasta according to package directions, omitting any salt or fat.
2. Cook artichoke hearts according to package instructions. Once cool, cut each artichoke heart into quarters. In large bowl, gently stir together spinach, artichokes, grape tomatoes, green pepper, on-ion, oregano, garlic, sugar, canola oil and vinegar.
3. Drain pasta in colander and run under cold water to cool quickly. Shake off excess liquid. Stir into spinach mixture and sprinkle tuna evenly over all.
Yield: 4 servings. Serving Size: 1 cup (250 mL).
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