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Ingredients
- 1 large roasted red bell pepper
- Salted water
- 6 oz penne pasta
- 2 C chopped arugula
- 1/4 C thinly sliced shallots
- 2 T red wine vinegar
- 1 T drained capers
- 1 T olive oil
- 1 8 oz can tuna, drained & flaked
Preparation
Step 1
Cook penne pasta til al dente. Drain & rinse under cold water.
Combine roasted, pasta, arugula & remaining ingredients in large bowl; toss well. 4 Servings
Calories 310
Serve with torn baguette.
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