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Recipe
Tuna Pasta Broccoli And Red Pepper Salad Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1524g | |
| Calories 2004 | |
| Calories from Fat 1214 | 61% |
| Total Fat 136.92g | 171% |
| Saturated Fat 22.01g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 3484mg | 145% |
| Potassium 3737mg | 107% |
| Total Carbs 79.56g | 21% |
| Dietary Fiber 24.1g | 80% |
| Sugars 41.52g | 28% |
| Protein 114.46g | 183% |
Ingredients Convert Measures
- 1/2 c. extra virgin olive oil
- 2 tbsp. red wine
- Vinegar
- 2 tbsp. liquid removed capers
- 1 teaspoon crumbled oregano
- 3/4 teaspoon salt
- 1/2 teaspoon finely chopped garlic
- 1/4 teaspoon pepper
- 1 bunch broccoli
- 1/2 pound shell macaroni
- 3 to 4 red peppers cut in
- 1 inch strips
- 2 (7 to 7 1/2 ounce.) cans solid white tuna, chunked and liquid removed
Directions
- Combine all dressing ingredients in a jar and shake well to blend. Peel broccoli stems and cut diagonally 1/2 inch thick. Divide florets into 1 inch pcs, steam stems and florets till tender, crisp. Cold completely under cold water. Combine pasta peppers and broccoli stems and florets in bowl with dressing and toss to coat. Refrigerate2 hrs before serving. 4 servings.
