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
CourseAppetizer
Ingredients
4 tablespoons CRISCO® Vegetable Oil, divided
3 tablespoons red wine vinegar or cider vinegar
1 clove garlic, minced
1 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 1/2 cups (8 ounces) uncooked small pasta shells or rotini, cooked (without salt or fat) and well drained
1/2 pound fresh green beans, trimmed and cut into 2 inch lengths
1/2 teaspoon salt
1 1/2 cups broccoli flowerets
1 red or green bell pepper, cut into strips
1 can (6 1/2 ounces) chunk white tuna packed in water, drained and flaked
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.
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.
