Lemon Pepper Tuna Pasta and Lentil Salad
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Prep Time:
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Cook Time:
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Recipe Yield: 4
Ingredients:
- 2 pouches (2.6 oz. each) StarKist E.V.O.O.™ Yellowfin Tuna with Lemon Pepper in Extra Virgin Olive Oil
- ½-lb. penne pasta
- ¾ cup cooked lentils
- 1 tsp. extra virgin olive oil
- 20 Kalamata olives, sliced in half
- 15 cherry tomatoes, sliced in half
- 2 cups baby arugula
Directions:
- Cook the pasta according to the package directions until al dente. Drain it and place it in a large bowl.
- Mix in the lentils and olive oil, and toss to coat. Cover and place the salad in the refrigerator to chill.
- When ready to serve, toss in the tuna, olives, tomatoes and arugula.
| Servings Per Container: 4 | ||
| Serving Size: 310g | ||
| Amount Per Serving | DV%* | |
| Calories | 430 | |
| Total Fat | 14g | 18% |
| Saturated Fat | 1.5g | 8% |
| Trans Fat | 0g | |
| Cholesterol | 10mg | 4% |
| Sodium | 680mg | 30% |
| Total Carbohydrate | 55g | 20% |
| Dietary Fiber | 7g | 25% |
| Total Sugars | 4g | |
| Includes Added Sugars | 0g | |
| Protein | 19g | |
| Vitamin D | 1mcg | 6% |
| Calcium | 52mg | 4% |
| Iron | 4mg | 20% |
| Potassium | 446mg | 10% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.