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Dinner Recipes

Mediterranean Veggie Salad

A garlicky dressing adds zest to this salad made hearty with pasta and tuna.

Serving Size:


Active Time:

25 min.

Total Time:

35 min.


  • 8 oz. small pasta shells
  • 8 oz. green beans, trimmed
  • ⅓ cup olive oil
  • 3 Tbs. red wine vinegar
  • 1 clove garlic, minced
  • 1 (12 oz.) can solid white tuna in water, drained
  • 4 cups baby spinach
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh parsley leaves
  • ½ cup pitted Kalamata olives


  1. Cook pasta shells according to package directions, adding green beans during last 2 min. of cooking time; drain. Rinse under cold water until cool; drain. Pasta mixture can be cooked a day ahead. Cover and chill until ready to toss.  
  2. Whisk together olive oil, red wine vinegar, garlic, ¾ tsp. salt and ¼ tsp. pepper. Add pasta mixture and remaining ingredients; toss in dressing. If making ahead, toss in spinach just before serving.

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