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Tuna Pasta Salad With Herb Vinaigrette

Healthycooking's picture
Tuna Pasta Salad with Herb Vinaigrette is simple to make and tasty to eat.  As a brunch, substitute for an evening snack or  along with a complete meal - Tuna Pasta Salad with Herb Vinaigrette is perfect to have anytime of the day.  Try this at home and keep the hunger pangs at bay!   
Ingredients
  Vegetable oil 4 Tablespoon, divided (Crisco Brand)
  Red wine vinegar/Cider vinegar 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried basil leaves 1 Teaspoon
  Dried oregano leaves 1⁄4 Teaspoon
  Uncooked small pasta shells/Rotini, cooked without salt / fat and well drained 8 Ounce, cooked, drained (2 1/2 Cups)
  Fresh green beans 1⁄2 Pound, trimmed and cut into 2 inch lengths
  Salt 1⁄2 Teaspoon
  Broccoli flowerets 1 1⁄2 Cup (24 tbs)
  Green bell pepper To Taste, cut into strips
  Canned chunk white tuna in water 6 Ounce, drained, flaked (1 Package)
Directions

Combine 3 tablespoons Crisco® Oil, vinegar, garlic, basil and oregano in container with tight-fitting lid.
Shake well.
Place pasta in large bowl.
Add remaining one tablespoon Crisco® Oil.
Toss to coat.
Bring 2 quarts water to a boil in large saucepan.
Add beans and salt.
Boil 2 minutes.
Add broccoli.
Bring water back to a boil.
Boil 3 minutes.
Drain well.
Add beans, broccoli, red pepper and tuna to pasta.
Shake dressing.
Pour over salad.
Toss to coat.
Season with additional basil and oregano to taste, if desired.

Recipe Summary

Course: 
Appetizer

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