Ingredients
Vinaigrette
5 tablespoons of canola oil
1 tablespoon of white vinegar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 tablespoon of ground piquín chili
1 pinch of salt and ground black pepper
Salad
2 L of water
½ teaspoon of salt
200 g of La Moderna® Whole Wheat Elbow
2 cans of chunk tuna in water, drained
4 cups of baby arugula, washed and sanitized
4-5 Portions
12min Preparation
10min Cooking time
22min Total
Preparation
For the vinaigrette:
- Combine all ingredients in a glass jar with a lid and shake vigorously until an emulsion forms. Set aside.
For the salad:
- Boil the water with the salt in a large pot. Add the La Moderna® Whole Grain Elbow Pasta and cook until al dente. Drain and let cool. In a large bowl, combine the pasta with the other ingredients. Add the vinaigrette and mix gently to blend the flavors, taking care not to break up the tuna.
Serve immediately and enjoy!
