Pasta Salad with Arugula, Tuna, and Piquín Chile Vinaigrette

INGREDIENTS

For the vinaigrette

• 5 tablespoons of canola oil
• 1 tablespoon of white vinegar
• 1 tablespoon of lemon juice
• 1 teaspoon of grated lemon zest
• 1 tablespoon of ground piquin chili
• A pinch of salt and black pepper

For the salad

• 1/2 teaspoon of salt
• 200g of Whole Wheat Elbow Pasta La Moderna®
• 2 cans of chunk light tuna in water, drained
• 4 cups of baby arugula, washed and sanitized

INSTRUCTIONS

For the vinaigrette

1. Combine all the ingredients in a glass jar with a lid and shake vigorously until emulsified; set aside.

For the pasta

1. Cook the pasta according to the package instructions.
2. Drain and set aside.
3. Combine the pasta with the remaining ingredients in a bowl.
4. Add the vinaigrette and gently toss to incorporate the flavors, being careful not to mash the tuna.