- 1 Red bell pepperlarge
- 4 quarts Water
- 2 ¼ tsp Saltdivided
- 6 ounces Penne pastauncooked
- 2 cups Arugulacoarsely chopped
- ¼ cup Shallotsthinly sliced
- 2 tbsp Red wine vinegar
- 1 tbsp Capersdrained
- 1 tbsp Olive oilextra-virgin
- 1 jar Canned tunapremium packed in oil (such as Ortiz), drained and flaked
Easy Penne and Tuna Salad
If I cook a pasta dish which uses penne, I always cook extra pasta so that I can make this Easy Penne and Tuna Salad for lunch the day after. I love pasta salads – they are quick and easy. They taste delicious and everything is mixed up in one bowl so it is easy to clean up too.
Start by roasting red bell pepper. If you don’t have leftover pasta, cook the penne according to the package directions. Assemble the salad by combining bell pepper, pasta, arugula, capers, shallots and tuna in a large bowl. Serve with freshly baked bread.
To make my version of Easy Penne and Tuna Salad, you will need the following ingredients:
Steps to make Easy Penne and Tuna Salad
Preheat boiler and prepare a baking sheet
Broil bell pepper
Slice the bell pepper in half lengthwise. Remove the seeds and membranes and discard. Place the pepper halves on the prepared baking sheet with the skin facing up. Flatten the pepper halves with your hand. Place under the broiler for 15 minutes, until blackened. Place in a zip-top plastic bag and seal and allow to rest for 15 minutes. Peel the skin from the pepper and chop into pieces.
Assemble the salad