Albacore Salad Puttanesca with Garlic Vinaigrette |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups cooked, chilled angel hair pasta | 2 cups chopped, peeled plum tomatoes | 1 can (4-1/2 ounces) chopped black olives, drained |
| 1 cup Garlic Vinaigrette Dressing | 1 can (6 ounces) solid white tuna, drained and flaked | 1/4 cup chopped fresh basil leaves |
| GARLIC VINAIGRETTE DRESSING: 1/3 cup red wine vinegar | 2 tablespoons lemon juice | 1 to 2 cloves garlic, minced or pressed |
| 1 teaspoon black pepper | salt | 1 cup olive oil |
| 1 | In large bowl, combine chilled pasta, tomatoes, olives and Garlic Vinaigrette Dressing. Add tuna and basil leaves; toss. Serve immediately. |
| 2 | GARLIC VINAIGRETTE DRESSING: In small bowl, whisk together vinegar, lemon juice, garlic, pepper and salt to taste. Slowly add oil, whisking continuously, until well blended. |
| 3 | Makes about 1-1/3 cups. |