Mediterranean Pasta Salad

SUBMITTED BY: Ruth Stone

"'This colorful cold pasta salad is wonderful for warm days when you don't want to cook,' writes Ruth Stone of Loyalton, California. 'I like to make it ahead so when we get home from work, It's ready to serve with fruit and whole-grain bread.'"

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PREP TIME	15 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

6 ounces uncooked spinach fettuccine
1 (3 ounce) can light water-packed tuna, drained and flaked
1 medium tomato, cut into wedges
1/4 cup pitted ripe olives, halved
1/3 cup thinly sliced red onion
VINAIGRETTE:
1/4 cup red wine vinegar or cider vinegar
4 1/2 teaspoons olive or canola oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash pepper

DIRECTIONS

Cook fettuccine according to package directions; rinse in cold water and drain. Place in a large bowl; add the tuna, tomato, olives and onion. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 242 calories, 8 g fat (1 g saturated fat), 9 mg cholesterol, 319 mg sodium, 33 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1 vegetable, 1 fat.