Pasta Shells with No-Cook Tuna Sauce
(from Lucianolinda’s recipe box)
Source: Relish magazine-Laura Vitale- laura in the Kitchen
Serves 4 peopleCategories: pasta- pasta sauce
Ingredients
- 8 oz. dried small pasta shells
- 2 (5 oz.) cans tuna packed in olive oil, drained
- 2 cups arugula, coarsely chopped
- 1 cup grape tomatoes, halved, or quartered
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. finely chopped flat-leaf parsley
- Juice of 1 lemon
- 1/4 tsp. salt
- Freshly ground black pepper
Directions
- Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, following package instructions. Drain well.
- In a large serving bowl, toss together tuna, arugula, tomatoes, olives, oil, parsley and lemon juice. Add pasta and toss to combine everything well. let sit 15 minutes to let the flavors meld. To serve cold, refrigerate up to 2 hours. Season with salt and pepper and serve.