Recipe from the American Heart Association
Prep: 10 min/Total Time: 12 min/Makes: 4 1½-cup servings
6oz. dried tricolor rotini
1 14oz. can quartered artichoke hearts, rinsed and well drained
1 cup quartered grape tomatoes or cherry tomatoes (about 5 oz.)
½ medium green bell pepper, chopped
1/3 cup finely chopped red onion
2 Tbsp. chopped fresh basil leaves
2 Tbsp. cider vinegar
2 Tbsp. olive oil (extra-virgin preferred)
1 medium garlic clove, minced
¼ tsp. salt
1 7oz. vacuum-sealed pouch light tuna
Prepare pasta using the package directions, omitting the salt and oil. Drain in 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. Do not stir.
Nutrients per Serving: Calories 316, Total Fat 8.0g, Saturated Fat 1.0g, Polyunsaturated Fat 1.5g, Monounsaturated Fat 5.0g, Cholesterol 27mg, Sodium 539mg, Carbohydrates 41g, Sugars 5g, Fiber 3g, Protein 19g Dietary Exchanges: 2 starch, 2 vegetable, 2 lean meat
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