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Tuna Pasta Salad With Herb Vinaigrette Recipe
|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|
|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)|
Serving size: Complete recipe
Calories 1663 Calories from Fat 605
% Daily Value*
Total Fat 68 g104.5%
Saturated Fat 7.9 g39.5%
Trans Fat 0 g
Cholesterol 75 mg
Sodium 1528.1 mg63.7%
Total Carbohydrates 191 g63.8%
Dietary Fiber 18.7 g74.7%
Sugars 11.4 g
Protein 70 g139.2%
Vitamin A 75.1% Vitamin C 175.9%
Calcium 18.9% Iron 43.8%
*Based on a 2000 Calorie diet
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.
Bring water back to a boil.
Boil 3 minutes.
Add beans, broccoli, red pepper and tuna to pasta.
Pour over salad.
Toss to coat.
Season with additional basil and oregano to taste, if desired.