Mostaccioli salad nicoise

Yield: 16 Servings

Measure Ingredient
1 pack (1-lb) Creamette Mostaccioli; uncooked
2 pounds Fresh green beans; steamed until tender-crisp
2 mediums Green peppers; cut into chunks
1 pint Cherry tomatoes; quartered
2 cups Sliced celery
½ cup Sliced green onions
10 Pitted ripe olives; sliced
2 cans (7-oz) water-pack white tuna; drained and flaked
½ cup Olive or vegetable oil
¼ cup Red wine vinegar
3 Cloves garlic; minced
4 teaspoons Dijon-style mustard
1 teaspoon American Heart Association salad herb seasoning
1 teaspoon Basil leaves
¼ teaspoon Pepper

Prepare Creamette Mostaccioli as package directs; drain. In large bowl, combine mostaccioli, vegetables, olives and tuna. In small bowl, blend oil, vinegar, garlic, mustard, herb seasoning, basil and pepper; toss with tuna mixture. Cover; chill thoroughly. Stir before serving. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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