Tuna Pasta Salad

Dijon vinaigrette mixed with shell pasta, green onion, fresh basil, tomato, zuchini, tuna and olives. Tossed and chilled until ready to serve.

Ingredients -

1 (7 ounces) package Medium Pasta Shells
1/3 cup chopped Fresh Basil
1/4 cup chopped Green Onions
1 medium Zucchini, sliced
1 medium Tomato, chopped
1 (12-1/2 ounces) can Chunk Tuna in Water, drained
1 (4 ounces) can sliced Ripe Olives, drained

Dijon Vinaigrette:
1/3 cup Vegetable Oil
3 tablespoons Red Wine Vinegar
1 tablespoon Dijon Mustard

Preparation:

1. Prepare Dijon Vinaigrette.

2. Cook pasta shells according to package directions.

3. Pour pasta into colander. Drain. Rinse pasta with cold water.

4. Add pasta to large serving bowl.

5. Stir in fresh basil, green onions, zucchini, tomato, tuna, and olives.

6. Toss with vinaigrette.

7. Cover and refrigerate 1 hour to blend flavors.

Dijon Vinaigrette:

1. Add vegetable oil, red wine vinegar, and Dijon mustard to jar.

2. Seal lid tightly and shake.

Salad Making Tips

Tuna

Oil packed tuna has a much greater amount of fat than tuna packed in water. It is worth avoiding, especially when making salads.

Salad Making Tips

Wine Vinegar

Wine vinegars are made from all different varieties of wine. The color and flavor depends largely on the type of wine used.

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