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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!   
  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)

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.

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Tuna Pasta Salad With Herb Vinaigrette Recipe