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