12 oz. tri-colored pasta
1/3 c. olive oil
1/3 c. salad oil
2 T. white wine vinegar
2 T. tomato catsup
1 t. paprika
1/4 t. cayenne pepper
7 oz. can tuna, drained
1 bunch green onions
2 T. chopped fresh dill
Cook pasta until al dente. Drain.
Mix together oils, vinegar, catsup, paprika, and cayenne pepper. Toss with pasta. Stir in tuna, green onions, and dill. Chill overnight.
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