Artichoke and spinach rotini salad with tuna

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 

Directions

1. Cook pasta according to package directions, omitting any salt or fat.
2. Cook artichoke hearts according to package instructions. Once cool, cut each artichoke heart into quarters.
3. In large bowl, gently stir together spinach, artichokes, grape tomatoes, green pepper, onion, oregano, garlic, sugar, canola oil and vinegar.
4. Drain pasta in colander and run under cold water to cool quickly.
5. Shake off excess liquid. Stir into spinach mixture and sprinkle tuna evenly over all.

Nutritional info per serving (1 cup / 250 mL) 

• Calories 290
  
• Protein 17 g
  
• Total fat 10 g
  Saturated fat 1 g
  Cholesterol 10 mg
• Carbohydrates 35 g
  Fibre 12 g
  Sugars 6 g
  Added sugars 3 g
• Sodium 115 mg
  
• Potassium 253 mg