2 1/2 C. (8 oz.) uncooked small pasta shells or rotini
1/2 lb. fresh green beans
1/2 tsp. salt
1 1/2 C. small broccoli flowerets
1 green or red pepper
1 (3.8 oz.) can sliced ripe black olives
1 (6 oz.) can chunk white tuna packed in water
Salt and pepper
DIRECTIONS
COMBINE 6 Tbsp. oil, vinegar, garlic, basil and oregano in container with tight fitting lid. Shake well. Place cooked pasta in large bowl. Add remaining one Tbsp. oil. Toss to coat.
HEAT 2 quarts water to boiling in large saucepan. Add beans and salt. Boil 2 minutes. Add broccoli. Return water to boiling. Boil 3 minutes. Drain well. Add beans, broccoli, pepper, ripe olives and tuna to pasta. Shake dressing. Pour over salad. Toss to coat. Refrigerate at least 3 hours.
SEASON with salt and pepper to taste. Serve in lettuce-lined bowl, if desired.
Nutrition
Serving size
(1/8 of recipe)
Calories 270
Calories from Fat130g
Total Fat 15g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg
Sodium 330mg
Potassium 0mg
Total Carbohydrates 26g
Dietary Fiber 3g
Sugars 1g
Protein 9g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet