Tuna Fusilli Salad

By The Canadian Living Test Kitchen

146 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	361361 cal
pro	15 g15g pro
total fat	17 g17g total fat
sat. fat	2 g2g sat. fat
carb	38 g38g carb
fibre	4 g4g fibre
chol	10 mg10mg chol
sodium	468 mg468mg sodium
% RDI:	-
calcium	44 calcium
iron	1818 iron
vit A	55 vit A
vit C	2828 vit C
folate	3232 folate

For zip, zest and energy right up to dinner, try this or one of our other "Hearty At-Home Lunches" from the May 2006 issue of Canadian Living magazine.

Ingredients

2 cups fusilli pasta 2 2cups cupsfusilli pasta
1 cup chopped green beans 1 1cup cupchopped green beangreen beans or peas
1/2 1/2cup cupsliced oil packed sun dried tomatoes
1/4 cup slivered black olives 1/4 1/4cup cupslivered black oliveblack olives
1 can (170 g) water-packed tuna 1 1can (170 g) can (170 g)water-packed tuna
Dressing:
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
3 tbsp red wine vinegar 3 3tbsp tbspred wine vinegar
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 1/2tsp tspdried herbes de Provence, (or 1/4 tsp/1 mL each dried basil and thyme)
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper

Preparation

In large pot of boiling salted water, cook fusilli for 5 minutes. Add green beans; cook until pasta is tender but firm, about 3 minutes. Drain well.

Dressing: Meanwhile, in large bowl, whisk together oil, vinegar, garlic, herbes de Provence, salt and pepper. Add pasta, tomatoes and olives.

Drain tuna and break into chunks; add to bowl and toss lightly.

Source : Canadian Living Magazine: May 2006

Keywords : Lunch; Main Course; Tuna; Pasta; Sun-dried tomatoes; Black olives; Green beans;

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