Easy Penne and Tuna Salad

Ingredients

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

Equipment

• bowl
• baking sheet
• sauce pan
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel and chop.
6. 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.
7. Drain and rinse with cold water; drain well.
8. Combine bell pepper, pasta, remaining 1/4 teaspoon salt, arugula, and remaining ingredients in a large bowl; toss well.