Tuna Pasta With Herb Vinaigrette - cooking recipe

Ingredients

4 tablespoons oil
3 tablespoons red wine vinegar
1 garlic clove, crushed
1 teaspoon basil
2 1/2 cups curly pasta (salad twirls or rontini)
8 cups water
1 teaspoon salt, divided
1/2 lb green beans (frozen, sliced)
1 1/2 cups broccoli (frozen cuts)
1 red bell pepper, sliced
7 ounces tuna
1 teaspoon oregano
parmesan cheese (optional)

Preparation

In a blender combine 3 tablespoons oil, red wine vinegar, 1/2 teaspoon salt, crushed garlic clove, basil, and oregano. Cover. Process until well blended. Set aside.
Cook curly pasta according to package directions. Drain.
Combine pasta in a large bowl with 1 tablespoon oil. Set aside.
In a large saucepan bring water to a boil. Add 1/2 teaspoon salt and sliced green beans; cook for 2 minutes. Add chopped broccoli and return to a boil for 3 minutes. Drain well. Add the cooked vegetables and the pasta to the sliced red bell pepper and tuna. Pour the garlic dressing on top and toss until evenly coated. Top with parmesan cheese, if desired.
Serving size not provided; I estimate 3 to 4.