Tuna Pasta Salad with Herb Vinaigrette

20 min
20 min
8 Servings

INGREDIENTS:

• 7 tablespoons Crisco® Pure Vegetable Oil, divided
• 6 tablespoons red wine vinegar or cider vinegar
• 2 garlic cloves, minced
• 2 teaspoons dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 2 1/2 cups (8 oz.) uncooked small pasta shells or rotini, cooked and well drained
• 1/2 pound fresh green beans, trimmed and cut into 2-inch lengths
• 1/2 teaspoon salt
• 1 1/2 cups small broccoli flowerets
• 1 green or red pepper, cut into strips
• 1 (3.8 oz.) can sliced ripe black olives
• 1 (6 oz.) can chunk white tuna packed in water, drained and flaked
• Salt and pepper, to taste

PREPARATION DIRECTIONS:

1. 1.
   COMBINE 6 tablespoons oil, vinegar, garlic, basil and oregano in container with tight fitting lid. Shake well. Place cooked pasta in large bowl. Add remaining one tablespoon oil. Toss to coat.


2. 2.
   HEAT 2 quarts water to boiling in large saucepan. Add beans and salt. Boil 2 minutes. Add broccoli. Return water to boiling. Boil 3 minutes. Drain well. Add beans, broccoli, pepper, ripe olives and tuna to pasta. Shake dressing. Pour over salad. Toss to coat. Refrigerate at least 3 hours.


3. 3.
   SEASON with salt and pepper to taste. Serve in lettuce-lined bowl, if desired.