Whole Wheat Macaroni Tuna Salad
|Uncooked whole wheat seashell macaroni||1 2⁄3 Cup (26.67 tbs)|
|Green onions||2 Small|
|Canned tuna||6 1⁄2 Ounce|
|Chopped basil/1 teaspoon dried whole basil||1 Tablespoon|
|Chopped oregano/1/2 teaspoon dried whole oregano||1⁄2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Ground black pepper||1⁄8 Teaspoon|
Cook macaroni according to package directions, omitting salt.
Drain and rinse with cold water.
Trim off large outer leaves of broccoli, and remove tough ends of lower stalks.
Wash broccoli thoroughly; cut flowerets into bite-size pieces, and slice stalks thinly.
Steam broccoli 4 to 6 minutes or until crisp-tender; cool.
Combine macaroni, broccoli, tomato, green onions, and tuna in a large bowl; toss gently.
Combine remaining ingredients in a jar; cover tightly, and shake vigorously.
Pour dressing over salad, and toss to coat.
Chill several hours, stirring occasionally.