vegetable & tuna Pasta Salad

NOT MY RECIPE!!. I found this recipe, but the site went down. 

Eating Well

Ingredients

Dressing

• 1/4 cup extra-virgin olive oil
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup red-wine vinegar
• 3 tablespoons chopped fresh basil or 1 tablespoon dried
• 2 tablespoons finely chopped shallots
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Pasta Salad

• 8 ounces (about 3 cups) whole-wheat fusilli
• 3 cups baby arugula
• 1 cup diced zucchini (about 1 medium)
• 2 5-ounce cans chunk light tuna, drained
• 1/2 cup shredded Parmesan cheese
• 1/4 cup chopped soft sun-dried tomatoes
• Freshly ground pepper to taste

Preparation

1. To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.