Here's where some leftover pasta and a well-stocked pantry come into play.
- 2 cups cold, cooked penne, rotini or rigatoni pasta
- 1 can (3 ounces) chunk light tuna, drained
- 2 teaspoons capers, rinsed and drained
- 6 cherry tomatoes, halved
- 1 tablespoon minced fresh parsley
- 2 tablespoons basil-infused olive oil
- Salt and freshly ground pepper to taste
In a medium bowl, combine the pasta, tuna, capers, tomatoes and parsley. Add the olive oil and mix. Add salt and pepper to taste. Place in a container with a tight-fitting lid, ready for the lunch box. Refrigerate until ready to eat.
Recipe created exclusively for Cooking.com by Diane Morgan
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
879 calories; 31g total fat; 26mg cholesterol; 517mg sodium; 110g carbohydrates; 6g fiber; 42g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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