Recipe: Tuna Pasta Salad with Herb Vinaigrette

TUNA PASTA SALAD WITH HERB VINAIGRETTE

FOR THE HERB VINAIGRETTE:
4 tablespoons Puritan oil, divided use
3 tablespoons red wine vinegar
1 garlic clove, finely minced
1 teaspoon dried basil
1/4 teaspoon dried oregano
FOR THE SALAD:
2 1/2 cups small pasta shells, uncooked
1/2 teaspoon salt
1/2 pound fresh green beans, trimmed, cut in 2-inch lengths
1 1/2 cups broccoli flowerettes
1 red bell pepper or green bell pepper, cut in thin 2-inch strips
1 (6 1/2 ounce) can solid white tuna in water, drained

TO PREPARE THE HERB VINAIGRETTE:
Combine 3 tablespoons Puritan Oil, vinegar, garlic, basil, and oregano in container with tight fitting lid. Shake well. Set aside.

TO PREPARE THE SALAD:
Cook pasta without salt, according to package directions. Drain well. Pour into large bowl. Toss with remaining 1 tablespoon oil. Set aside.

Boil 2 quarts water in large pan. Add salt and beans. Boil 2 minutes.

Add broccoli. Bring water back to boiling. Boil 3 minutes. Drain well.

Add beans, broccoli, pepper, and tuna to pasta. Shake dressing. Pour over salad. Toss to coat. Add more herbs, if desired.

Servings: 8
Adapted from source: the Procter & Gamble Company