Tuna and Chickpea Pasta Salad
Tbsp./1 oz. lemon juice
Tbsp./1 oz. extra virgin olive oil
5 oz. can tuna, drained
cups/3 oz. escarole
torn or roughly chopped
cup/6 oz. chickpeas
cup/2 oz. thinly sliced red onion
Bring a small pot of salted water to a boil. Cook the ditalini according to package directions. Drain and reserve.
While the pasta is cooking, whisk together the lemon juice, garlic and olive oil. Reserve.
In a large bowl, combine the tuna, escarole, chickpeas, red onion and pasta. Toss with the pasta. Taste and adjust seasoning. Divide between 4 bowls.
An exclusive Pasta Fits recipe.
National Pasta Association Recipe