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1 cup mayo
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2 Tbsp. red wine vinegar
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1 Tbsp. chopped fresh basil (or 1 tsp dried basil)
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1 clove garlic, minced
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1 tsp salt
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2 cans tuna, drained and flaked
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1 cup broccoli florets (quartered)
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8 oz small shell past (cooked and drained)
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1 cup cherry tomatoes (quartered)
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1/2 cup red onion (sliced thin)
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1/2 cup celery diced
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2 hard boiled eggs
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