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

Procedure

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.