Dressing:

3T. Red Wine Vinegar
1 large Clove Garlic, minced
1 tsp. Dried Basil
1/2 tsp. Salt
1/4 tsp. Pepper
4 tsp. Olive Oil

Salad:

2 C. Cooked Pasta
8oz. flaked Tuna, fresh cooked or canned in water
1/2 C. Jack or Cheddar cheese, diced in 1/4” cubes
1 C. halved Cherry Tomatoes
1/4 C. Thinly Sliced Red Onion
3/4 C. Steamed Broccoli Flowerets
1/2 C. Artichoke Hearts
1/4 C. Chopped Parsley
Belgian Endive or Lettuce

Mix dressing in small container with tightly fitting lid. Shake dressing thoroughly to mix. Mix all salad ingredients except endive. Pour dressing over pasta mix and toss to mix and coat completely. Chill at least one hour. To serve, arrange in serving bowl lined with endive spears.

Yield: 6 servings
Calories: 219
Fat: 8.4g
Fiber: 2.4g