I know I don't talk on this blog but I thought I would put up the directions for this one.
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.
- I left out the Tuna.
- I also havent put the feta cheese on yet. I'm waiting for tomorrow people can put it on themselves.
