Artichoke and spinach rotini salad with tuna | Heart and Stroke Foundation

Name: Artichoke and spinach rotini salad with tuna | Heart and Stroke Foundation
Total time: 40 min
Ingredients: 4 oz (125 g) dry whole grain rotini; 1 ½ cups (375 mL) frozen artichoke hearts; 2 cups (500 mL) baby spinach; 1 cup (250 mL) grape tomatoes, halved; 1/2 cup (125 mL) diced green bell pepper; 1/2 cup (125 mL ) diced red or yellow onion; 1 1/2 tbsp (20 mL) chopped fresh oregano or 1 1/2 tsp (7 mL ) dried oregano, crumbled; 2 medium garlic cloves, minced; 1 tbsp (15 mL) granulated sugar; 2 tbsp (25 mL) canola oil; 2 tbsp (25 mL) cider vinegar; 1 can (5 oz/140 g) lowsodium tuna, rinsed and drained, preferably albacore

www.heartandstroke.ca

This is an interesting alternative to traditional pasta salad with a ton of great vegetables and flavours to satisfy any palate.

Keywords

artichoke
spinach
rotini
tuna

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Ingredients

4 oz (125 g) dry whole grain rotini
1 ½ cups (375 mL) frozen artichoke hearts
2 cups (500 mL) baby spinach
1 cup (250 mL) grape tomatoes, halved
1/2 cup (125 mL) diced green bell pepper
1/2 cup (125 mL ) diced red or yellow onion
1 1/2 tbsp (20 mL) chopped fresh oregano or 1 1/2 tsp (7 mL ) dried oregano, crumbled
2 medium garlic cloves, minced
1 tbsp (15 mL) granulated sugar
2 tbsp (25 mL) canola oil
2 tbsp (25 mL) cider vinegar
1 can (5 oz/140 g) lowsodium tuna, rinsed and drained, preferably albacore