Tuna Pasta Salad With Herb Vinaigrette Recipe

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!   

Summary

Course

Ingredients

 Vegetable oil4 Tablespoon, divided (Crisco Brand)
 Red wine vinegar/Cider vinegar3 Tablespoon
 Garlic1 Clove (5 gm), minced
 Dried basil leaves1 Teaspoon
 Dried oregano leaves1⁄4 Teaspoon
 Uncooked small pasta shells/Rotini, cooked without salt / fat and well drained8 Ounce, cooked, drained (2 1/2 Cups)
 Fresh green beans1⁄2 Pound, trimmed and cut into 2 inch lengths
 Salt1⁄2 Teaspoon
 Broccoli flowerets1 1⁄2 Cup (24 tbs)
 Green bell pepper To Taste, cut into strips
 Canned chunk white tuna in water6 Ounce, drained, flaked (1 Package)

Nutrition Facts

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

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.
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