Recipe - Italian-Style Pasta And Tuna Salad

JUDI M. PHELPS
One half pound Corkscrew or radiatore pasta
1 teaspoon Salt
One half cup Extravirgin olive oil
4 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
One fourth teaspoon Basil; crush with fingers
One fourth teaspoon Oregano; crush with fingers
One fourth teaspoon Freshly ground pepper
2 Cloves garlic; minced finely
8 Anchovy fillets; cut into
thirds
2 tablespoon Capers; drained
1 Can garbanzo beans; drained
1 (14 oz) can artichoke hearts
or you can use a pkg of
frozen artichoke hearts
cooked
7 ounce Can albacore tuna in water;
drained and flaked
1 One fourth cup Zucchini; cut or sliced up and cut in
half
1/3 cup Scallions; chopped
4 ounce Mozzarella cheese; minced
2 lg 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 68 people.

Shared and MM by Judi M. Phelps. juphelps@delphi.com, jphelps@slip.net, or
jphelps@best.com
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998