Mediterranean summer salad
Yield: 4 Servings
Ingredients:
- 7 oz Pesto tortellini (1 box)
- 6 1/2 oz Can solid white tuna -- in water drained
- 2 md Tomatoes; cut in wedges
- 1/2 lb Green beans; trimmed -- blanched to tender crisp
- 1 cn Artichoke hearts (14 oz.) -- drained and quartered
- 1/3 c Nicoise olives
- 2 tb Thinly sliced sun-dried -tomatoes
- 1 sm Red onion; cut in thin rings
- 2 tb Thinly sliced fresh basil
- 1 sm Head romaine lettuce MMMMM--------------------------DRESSING-------------------------------
- 2 tb White wine vinegar
- 1 ts Chopped capers
- 1 ts Anchovy paste or
- 2 Anchovy fillets; mashed
- 1 ts Dijon mustard
- 1/4 ts Freshly ground pepper Salt; to taste
- 1/2 c Olive oil
Instructions:
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.
