Wednesday, August 8, 2012

Summer Pasta Salad

I found this recipe while reading the July/August issue of Fitness magazine (one of my absolute faves!) and immediately dog-eared the page - it sounded like something that would be a huge hit in our house/my belly. And I was right! I made it Sunday night when we got back from the beach, and it's been in the fridge for a few days now. I've been taking it for lunch every day this week, and the longer it sits and lets the flavors all mesh together, the better it gets! Win, win, win. If you follow me on Instagram, you may have already seen this picture... now you can have the recipe, too!


Summer Pasta Salad
Serves 6
adapted from Fitness magazine

Ingredients
  • 5 ounces farfalle
  • 2 5-ounce cans tuna in water
  • 3 tablespoons EVOO
  • 1 1/2 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1 1/2 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 cup grape tomatoes, halved
  • 2 cups tightly packed baby spinach
  • 1/2 small red onion, thinly sliced
Directions
  1. Cook noodles according to package directions. Drain, rinse under cold water, and drain again.
  2. Drain tuna and transfer to small bowl. Break into rough chunks and drizzle with one tablespoon EVOO. Toss gently.
  3. In a large bowl, whisk together lemon zest, lemon juice, remaining oil, mustard, garlic, sugar, salt, and pepper.
  4. Add noodles, beans, tomatoes, spinach, and onion to bowl. Toss well to combine and coat with dressing. Add tuna and gently toss.
Adaptations
  • The original recipe called for arugula rather than spinach - I used what I had in the fridge and really loved it. I'd recommend a rough chop on the spinach next time - some of the leaves were kind of big.
  • I think I used more like 6-7 ounces of pasta - I used what was left in a 14.5 ounce box, which could have been a little less than half... not really sure. It was Barilla Plus Farfalle.
  • I added more lemon zest and more garlic than the original recipe called for, because that's how we like it.
  • I used a whole tomato, cut into large pieces, rather than grape tomatoes - again, just what I had.
  • The magazine says this serves 4 - I have no idea how. C & I each had dinner that night, and I've had three lunches' worth. Could easily be six servings, or even eight if it was a side dish.
  • The original recipe calls for topping it with four teaspoons of grated parmesan after its all mixed - I left it out because I forgot, and haven't missed it at all. Cut the calories without meaning to!
Nutrition Facts (for original recipe)
388 calories, 28 g protein, 46 g carbs, 13 g fat (1.8 g saturated), 7 g fiber

5 comments :

Caitlin said...

Mmmm this looks delish! Also because I'm a huge stalker (creepy?) I saw you changed your pic! Love your blog, duh!

Lindsay said...
This comment has been removed by the author.
Lindsay said...

You're my #1 fan, girl :) And I love it!

Sharon Cooper said...

I'm cooking dinner Sunday night at the beach with the Regans and three hungry young men that like wings....hmmm. Thinking
Buffalo Chicken Tenders, this pasta salad sans tuna, and some fabulous vegetable dish. Suggestions?

Sharon Cooper said...

Need a menu for Sunday night at the beach...between Tom and three other young men who LOVE them some wings, this sounds like a great entre!!