This Arugula Tuna Pasta Salad is a great lunch idea to add to your repertoire this back-to-school season! I was never really a big fan of pasta salads until I discovered this one. My good friend Mireille made me discover it years ago. I remember the first time she brought it for lunch at work, she moaned the entire lunch time about how good it was and she wanted everyone to try it. It smelled so good and looked so fresh with all that green that I could not resist when she insisted I have a bite! No need to say it became a keeper and a regular on my lunch rotation. It’s bursting with flavors thanks to the peppery arugula, fresh basil, parsley, green beans and capers. Even though you can make this all year round, now is the perfect time, the local green beans and arugula are fresh out of the field.
- Salad
- 500 g farfalle pasta
- 1½ cups fresh green beans, ends trimmed and cut into 1 inch pieces
- 2 tuna cans (185 ml each), packed in olive oil, drained (keep the oil for the dressing)
- 3 cups arugula, coarsly chopped
- 1 cup fresh flat leaf parsley, chopped
- 1 cup fresh basil, chopped
- 3 tbsp. capers
- Dressing
- Reserved oil from tuna cans
- 75 ml olive oil
- 75 ml fresh lemon juice
- 2 small garlic cloves, chopped
- 2 tsp. sugar
- Salad
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, rinse under cold water and drain again.
- Transfer the farfalle to a large bowl.
- Boil a large pot of salted water again. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to remove them from the boiling water to a bowl of ice water to stop the cooking. Drain well, pat dry and add the beans to the pasta.
- In a bowl, break tuna into chunks and add to the pasta bowl, then add arugula, parsley, basil and capers.
- Season to taste with salt and pepper.
- Dressing
- Put all the dressing ingredients in a mason jar. Shake well. Add to pasta mixture (start with half and add to taste, you might not need it all); toss to coat.
Yes! Tellement bonne
Mets-en…ça rappelle des beaux souvenirs 🙂
The use of farfalle makes this such a ‘pretty’ salad and I love the inclusion of capers and basil for their definite flavours to bring extra interest to the dish . . . shall copy 🙂 !
Thank you Eha, you won’t be disappointed!!!
Mmmm, très frais, savoureux, même les enfants en ont mangé avec appétit. Suffisait de leur dire que c’était du poulet, et non du thon 😉
Contente de voir qu’ils n’ont pas eu peur de tout ce vert dans l’assiette!!! Merci du petit mot 🙂
Délicieux! Je viens d’en faire pour mon souper. Miammmm! Il m’en reste pour mon dîner demain! Merci!
Merci Johanne! Contente de voir que tu as aimé, tu me donnes le goût, je vais la faire en fin de semaine. Merci du petit mot!