Italian-style pasta and tuna salad

Yield: 6 Servings

Measure Ingredient
½ pounds Corkscrew or radiatore pasta
1 teaspoon Salt
½ cup Extra-virgin olive oil
4 tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
¼ teaspoon Basil; crush with fingers
¼ teaspoon Oregano; crush with fingers
¼ teaspoon Freshly ground pepper
2 \N Cloves garlic; minced finely
8 \N Anchovy fillets; cut into thirds
2 tablespoons Capers; drained
1 \N Can garbanzo beans; drained
1 \N (14 oz) can artichoke hearts or you can use a pkg of frozen artichoke hearts cooked
7 ounces Can albacore tuna in water; drained and flaked
1¼ cup Zucchini; sliced and cut in half
⅓ cup Scallions; chopped
4 ounces Mozzarella cheese; diced
2 larges Tomatoes; cut into wedges

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. juphelps@..., jphelps@..., or jphelps@...

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on May 16, 1998

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