Easy Penne and Tuna Salad

By pdav

Ingredients

• 1 large red bell pepper
• 4 quarts water
• 2 1/4 teaspoons salt, divided
• 6 ounces uncooked penne pasta
• 2 cups coarsely chopped arugula
• 1/4 cup thinly sliced shallots
• 2 tablespoons red wine vinegar
• 1 tablespoon capers, drained
• 1 tablespoon extra-virgin olive oil
• 1 (7.8-ounce) jar premium tuna packed in oil (such as Ortiz), drained and flaked

Preparation

Step 1

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.

3. Bring 4 quarts water and 2 teaspoons salt to a boil in a large saucepan. Cook pasta according to package directions, omitting additional salt and fat. Drain and rinse with cold water; drain well.

4. Combine bell pepper, pasta, remaining 1/4 teaspoon salt, arugula, and remaining ingredients in a large bowl; toss well.