Warm Pasta Salad with Baby Spinach and Tuna
•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.
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.
Courtesy Gourment Everyday
Random House, Inc.