Vegetable Tuna Pasta Salad
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup reduced-sodium chicken broth
- ¼ cup red-wine vinegar
- 3 tablespoons chopped fresh basil or 1 tablespoon dried
- 2 tablespoons finely chopped shallots
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 8 ounces (about 3 cups) whole-wheat fusilli
- 3 cups baby arugula
- 1 cup diced zucchini (about 1 medium)
- 2 5-ounce cans chunk light tuna, drained
- ½ cup shredded Parmesan cheese
- ¼ cup chopped soft sun-dried tomatoes
- Freshly ground pepper to taste
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