Pasta Salad with Arugula, Tuna, and Piquín Chile Vinaigrette


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


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.

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