Tuna Pasta Broccoli and Red Pepper Salad Recipe


Difficulty LevelVery EasyHealth IndexHealthy++
Main Ingredient


 Olive oil1⁄2 Cup (8 tbs)
 Red wine vinegar2 Tablespoon
 Drained capers2 Tablespoon
 Crumbled oregano1 Teaspoon
 Salt3⁄4 Teaspoon
 Finely minced garlic1⁄2 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
For salad
 Broccoli1 Bunch (100 gm)
 Cooked farfalle/Shell macaroni1⁄2 Pound (Freshly Cooked)
 Red peppers4 , cut into 1 inch pieces
 Canned solid white tuna7 1⁄2 Ounce, drained and coarsely chunked (2 Cans Of 7 1/2 Ounce Each)

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 1079

% Daily Value*

Total Fat 122 g187.6%

Saturated Fat 17.7 g88.7%

Trans Fat 0 g

Cholesterol 87.5 mg29.2%

Sodium 2381.3 mg99.2%

Total Carbohydrates 210 g69.9%

Dietary Fiber 23.7 g95%

Sugars 31.2 g

Protein 68 g135.5%

Vitamin A 336.1% Vitamin C 1232.7%

Calcium 28.1% Iron 57%

*Based on a 2000 Calorie diet


For dressing: Combine all ingredients in jar with tight-fitting lid, shake well and refrigerate.
For salad: Peel broccoli stems and cut diagonally 1/2 inch thick.
Divide florets into 1-inch pieces.
Steam stems and florets separately in batches until crisp-tender.
Transfer to colander and run under cold water until cooled completely
Pat dry with paper towels.
Transfer florets to bowl and toss with about 1/4 of dressing.
Combine pasta, peppers and broccoli stems in large serving bowl and toss lightly with remaining dressing.
Add tuna and toss gently Make border of florets around salad.
Cover and chill before serving.