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Tuna Pasta Broccoli and Red Pepper Salad Recipe
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Tablespoon|
|Drained capers||2 Tablespoon|
|Crumbled oregano||1 Teaspoon|
|Finely minced garlic||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Broccoli||1 Bunch (100 gm)|
|Cooked farfalle/Shell macaroni||1⁄2 Pound (Freshly Cooked)|
|Red peppers||4 , cut into 1 inch pieces|
|Canned solid white tuna||7 1⁄2 Ounce, drained and coarsely chunked (2 Cans Of 7 1/2 Ounce Each)|
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 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.