| TUNA PASTA SALAD WITH HERB VINAIGRETTE |
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Serves 87 tablespoons CRISCO Oil, divided 6 tablespoons red wine vinegar or cider vinegar 2 garlic cloves, minced 2 teaspoons dried basil leaves 1/2 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 small broccoli flowerets 1 green or red bell pepper, cut into strips 1 can (4-1/2 ounces) sliced ripe black olives 1 can (6-1/2 ounces) chunk white tuna packed in water, drained and flaked Salt and pepper to taste Combine 6 tablespoons oil, vinegar, garlic, basil and oregano in container with tight-fitting lid. Shake well. Place pasta in large bowl. Add remaining one tablespoon 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, bell pepper, ripe olives and tuna to pasta. Shake dressing. Pour over salad. Toss to coat. Refrigerate at least 3 hours. Before serving, season with salt and pepper to taste. Serve in greens-lined bowl, if desired. |
