Ingredients

Dressing:
1/2     cup (125 mL) olive oil
1/3     cup (75 mL) red wine vinegar
1/4     cup (50 mL) lemon juice
3     large garlic cloves, minced
1     tablespoon (15 mL) dried oregano
Salt and pepper, to taste

Salad:
3     cups (750 mL) boiled rotini pasta, cooked al dente, drained
1     can (19-ounce/540 mL) kidney beans, drained and rinsed 
1     can (14-ounce/398 mL) lima beans or chickpeas, drained and rinsed
1     green or red sweet bell pepper, chopped
2     tomatoes (preferably plum), chopped
4     green onions, chopped
2     cans (170 g each) tuna (preferably solid white), drained, broken up with a fork

Directions

Thoroughly combine all dressing ingredients and place in the refrigerator while preparing salad.

Transfer drained pasta to a large bowl. Add remaining ingredients. Toss with dressing. Refrigerate for several hours before serving with crusty bread. Makes 6 to
8 servings.