Mostaccioli salad nicoise
16 Servings
Ingredients
| Quantity | 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 |
Directions
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, .