NUTRITION

SERVINGS

INGREDIENTS

6 oz canned tuna in water

2 oz chickpea rotini pasta

1 cup baby spinach

0.25 cup red onion

0.5 cup cherry tomatoes

0.25 cup cucumber

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, finely dice the red onion and cucumber, halve the cherry tomatoes, and roughly chop the fresh parsley.

• 3

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the dressing.

• 4

  Drain the canned tuna thoroughly and flake it into bite-sized pieces with a fork.

• 5

  Drain the cooked pasta and rinse under cold water to stop the cooking process and cool it down.

• 6

  In a large mixing bowl, combine the cooled pasta, baby spinach, red onion, cherry tomatoes, cucumber, and flaked tuna.

• 7

  Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.

• 8

  Garnish with fresh parsley and serve immediately or chill for 30 minutes to allow flavors to meld.