Easy Penne and Tuna Salad

from Cooking Light

1 large red bell pepper
4 quarts water
2 1/4 tsp salt, divided
6 oz uncooked penne pasta
2 cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 T red wine vinegar
1 T capers, drained
1 T extra-virgin olive oil
1 7.8 oz jar premium tuna, drained and flaked

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand. Broil 15 min or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
3. Bring 4 qts water and 2 t salt to a boil in a large saucepan. Cook pasta according to package, omitting additional salt and fat. Drain and rinse with cold water; drain well.
4. Combine bell pepper, pasta, remaining 1/4 t salt, arugula, and remaining ingredients in a large bowl; toss well.

Yield: 4 servings.