Rotini Provencale Rotini Provencale

Author: Canadian Living

  • Portion size 4 servings


  • 3 cups rotini pasta
  • 1 can (6 oz/170g) tuna drained
  • 15 cherry tomatoes halved
  • 1/2 sweet yellow pepper chopped
  • 1/2 green pepper chopped
  • 1 celery chopped
  • 1/4 red onion finely diced
  • 2 tablespoons wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • dash hot pepper sauce
  • 1/4 cup chopped fresh basil
  • 1/4 cup orange juice
  • 1 tablespoon grainy Dijon mustard


In large pot of boiling salted water, cook pasta for 8 to 10 minutes, or until tender but firm. Rinse under cold running water; drain well.

In large bowl, toss pasta with tuna, cherry tomatoes, yellow or green pepper, celery and red onion.

Dressing: In small bowl, whisk together wine vinegar, olive oil, salt, pepper, hot peper sauce, basil, orange juice and Dijon mustard until blended.

Toss with pasta to coat.

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Rotini Provencale