Warm Pasta Salad with Baby Spinach and Tuna

Serves 4

•1 (6-oz) can light tuna in olive oil, drained and crumbled
•1 (19-oz) can cannellini beans, rinsed
•½ English cucumber, quartered lengthwise and cut into ½ inch pieces
•1 cup halved cherry tomatoes
•½ lb whole wheat or colorful pasta

•1 garlic clove
•½ tsp salt
•½ tsp chopped rosemary
•2 TBSP fresh lemon juice
•¼ cup extra-virgin olive oil
•6 cups baby spinach (5-oz package), coarse stems discarded
•¼ cup capers, rinsed

Toss together tuna, beans, cucumber, and tomatoes in a large bowl.

Cook pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain pasta and add to tuna mixture.

Make dressing:

Mash garlic to a paste with salt and whisk together with rosemary and lemon juice. Add oil in a slow dream, whisking until emulsified.

Add baby spinach and capers to pasta mixture and toss with dressing.

Warm Pasta Salad with Baby Spinach and Tuna

Courtesy Gourment Everyday
Random House, Inc.