Tuna Pasta Salad with Herb Vinaigrette
Prep Time 20 min
Cook Time 20 Min
Servings 8
Difficulty Easy
Ingredients
- 7 tbsps. Crisco® Pure Vegetable Oil
- 6 tbsps. red wine vinegar or cider vinegar
- 2 garlic cloves
- 2 tsps. dried basil leaves
- 1/2 tsp. dried oregano leaves
- 2 1/2 cups (8 oz.) uncooked small pasta shells or rotini
- 1/2 lb. fresh green beans
- 1/2 tsp. salt
- 1 1/2 cups small broccoli flowerets
- 1 green or red pepper
- 1 (3.8 oz.) can sliced ripe black olives
- 1 (6 oz.) can chunk white tuna packed in water
- Salt and pepper
Directions
- Step 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.
- Step 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.
- Step 3
SEASON with salt and pepper to taste. Serve in lettuce-lined bowl, if desired.
Serving size
(1/8 of recipe)
- Calories 270
- Calories from Fat130g
- Total Fat 15g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 5mg
- Sodium 330mg
- Potassium 0mg
- Total Carbohydrates 26g
- Dietary Fiber 3g
- Sugars 1g
- Protein 9g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet