Italian-style Pasta & Tuna Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Corkscrew or radiatore pasta,
1 tsp: Salt,
1/2 cup: Extra-virgin olive oil,
4 tbsp: Balsamic vinegar,
1 tsp: Dijon mustard,
1/4 tsp: Basil, crush with fingers
1/4 tsp: Oregano, crush with fingers
1/4 tsp: Freshly ground pepper,
2 Cloves: garlic, minced finely
8: Anchovy fillets, cut into thirds
2 tbsp: Capers, drained
1 Can: garbanzo beans, drained
1: , (14 oz) can artichoke hearts or you can use a pkg of frozen artichoke hearts cooked
7 ounce: Can albacore tuna in water, drained and flaked
1 1/4 cup: Zucchini, sliced and cut in half
1/3 cup: Scallions, chopped
4 ounce: Mozzarella cheese, diced
2 large: Tomatoes, cut into wedges
Directions:
Cook pasta according to directions on package with salt. In a bowl,
combine oil, vinegar, mustard, basil, oregano, and pepper. Stir in
anchovies and capers. When pasta is ready, rinse under cold water to
stop the cooking and drain very well. Put the drained pasta in a
large bowl and stir in dressing. Add the chickpeas, artichoke
hearts, tuna, zucchini, scallion, and cheese. Toss lightly. Chill
at least 2 hours. Fifteen minutes before serving, let stand at room
temperature. Toss with tomatoes and serve. This serves 6-8 people.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp
combine oil, vinegar, mustard, basil, oregano, and pepper. Stir in
anchovies and capers. When pasta is ready, rinse under cold water to
stop the cooking and drain very well. Put the drained pasta in a
large bowl and stir in dressing. Add the chickpeas, artichoke
hearts, tuna, zucchini, scallion, and cheese. Toss lightly. Chill
at least 2 hours. Fifteen minutes before serving, let stand at room
temperature. Toss with tomatoes and serve. This serves 6-8 people.
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Source from luhu.jp