Mediterranean summer salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Pesto tortellini (1 box) |
| 6½ | ounce | Can solid white tuna in water, drained |
| 2 | mediums | Tomatoes; cut in wedges |
| ½ | pounds | Green beans; trimmed blanched to tender crisp |
| 1 | can | Artichoke hearts (14 oz.) drained and quartered |
| ⅓ | cup | Nicoise olives |
| 2 | tablespoons | Thinly sliced sun-dried tomatoes |
| 1 | small | Red onion; cut in thin rings |
| 2 | tablespoons | Thinly sliced fresh basil |
| 1 | small | Head romaine lettuce |
| 2 | tablespoons | White wine vinegar |
| 1 | teaspoon | Chopped capers |
| 1 | teaspoon | Anchovy paste or |
| 2 | Anchovy fillets; mashed | |
| 1 | teaspoon | Dijon mustard |
| ¼ | teaspoon | Freshly ground pepper |
| Salt; to taste | ||
| ½ | cup | Olive oil |
Directions
DRESSING
Cook tortellini in large pot of rapidly boiling salted water. Boil for about 25 minutes or until tender, stirring occasionally. Drain.
Arrange tuna, tortellini and vegetables on bed of lettuce.
In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper and salt. Slowly whisk oil into the mixture until well combined. Drizzle over salad or serve on the side.
Yield: 4 to 6 servings.
On back of 7 oz. box Amore brand cheese tortellini. Distributed by Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072.
Posted by Cathy Harned.