Mediterranean Tuna-Pasta Salad

Light and easy for weeknights. We like garlic so adjust yours accordingly.

Step: 1

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.

Step: 2

Place pasta in a large bowl; add tuna, tomatoes, red onion, and olives.

Step: 3

Combine vinegar, garlic, oil, oregano, basil, salt, and pepper in a jar with a tight-fitting lid; shake vinaigrette well. Pour over salad and toss to coat. Cover and refrigerate for 1 to 2 hours.

Per Serving: 332 calories; protein 26.7g; carbohydrates 39.6g; fat 7.6g; cholesterol 35.3mg; sodium 474.9mg.

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