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HEALTHY Eats: Tuna-Topped Veggie and Pasta Salad

Kristina Marinkovich, author of the cookbook “H.E.A.L.T.H.Y. Eats”, shares a recipe for Tuna-Topped Veggie and Pasta Salad.

Tuna-Topped Veggie and Pasta Salad

Find original recipe at Healthy Recipes for Your Heart by the AHA

6 ounces dried whole-grain rotini

14 ounces frozen artichoke hearts, thawed, drained, and quartered

1 cup quartered grape tomatoes or cherry tomatoes

½ medium green bell pepper, chopped

1/3 cup finely chopped red onion

2 tbsp chopped fresh basil

2 tbsp cider vinegar

2 tbsp olive oil (extra virgin preferred)

1 medium garlic clove, minced

1 5 oz can very low sodium light tuna, packed in water, drained and flaked

Prepare the pasta using the package directions, omitting the salt.  Drain in a colander.  Run under cold water to cool quickly.  Drain well.  Transfer to a large bowl.  Add the remaining ingredients except the tuna.  Toss gently.  Spoon onto plates.  Sprinkle with the tuna.  Don’t stir.

Get your copy of Kristina’s “H.E.A.L.T.H.Y. Eats” cookbook today by email. The proceeds go to Lifeline Humanitarian Organization Chicago. The organization benefits the handicapped, orphans, and disabled of Serbia.

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