Healthy Tuna Pasta Salad (With Corn, Capers And Olives)

• FOR THE DRESSING:
• 1/4 cups Extra Virgin Olive Oil
• 3 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Fresh Lime Or Lemon Juice
• 1 Tablespoon Raw Honey
• 1 clove Garlic, Minced
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Crushed Red Pepper Or Chili Flakes
• Sea Salt And Fresh Ground Black Pepper
• FOR THE SALAD:
• 3 cups Cooked Pasta, Mini Penne
• 1 cup Packed Arugula Leaves
• 1-1/2 cup Cherry Or Grape Tomatoes, Halved
• 1/2 Red Onion Finely Sliced
• 1/3 cups Sliced Black Olives
• 1/3 cups Sweetcorn, Drained
• 3 Tablespoons Capers
• 2 cans (5 Oz. Size) Tuna, Drained

1. Mix dressing ingredients in a jar and fit the lid on tightly. Shake until well combined.
2. Cook pasta in a large pot of boiling water according to the directions on the package. Once pasta is cooked al dente, rinse in cold water, drain, then transfer to a large bowl.
3. Add arugula, cherry tomatoes, onion, olives, corn, capers and tuna. Just before serving, add dressing and toss to coat everything well.

dressing, ubc, apple cider vinegar, fresh lime, honey, clove garlic, basil, red pepper, salt, salad, pasta, arugula, cherry, red onion, black olives, sweetcorn, capers

Taken from tastykitchen.com/recipes/salads/healthy-tuna-pasta-salad-with-corn-capers-and-olives/ (may not work)