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
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.
(1/8 of recipe)
Calories from Fat130g
Total Fat 15g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 26g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet