Pasta and Tuna Salad

© 1999 "So Easy, So Delicious"
 
½ C olive or canola oil
2 cloves garlic, minced
½ tsp salt, or to taste
½ tsp black pepper, or to taste
4 to 5 T red wine vinegar
1½ tsp oregano
8 oz pasta (3 to 3½ C cooked) such as rotini or shells
2 C broccoli florets or carrot slices, blanched
1 red or green pepper, cut into cubes
5 oz can tuna or salmon

Combine oil, garlic, salt, pepper, oregano and vinegar in a jar. Cover tightly and shake to blend. Cook and drain pasta. While still hot, toss with 3 to 4 tablespoons dressing. Add remaining ingredients and as much of the dressing as needed. Chill for a few hours before serving.

Hint: This recipe is very versatile because you can substitute poached or grilled chicken, seafood, or beef for the tuna. Also, vary the vegetables to suit your taste or the season.