Recipe - Mediterranean Summer Salad

7 ounce Pesto tortellini (1 box)
6 One half ounce Can solid white tuna
in water, drained
2 md Tomatoes; cut in wedges
One half pound Green beans; trimmed
blanched to tender crisp
1 cn Artichoke hearts (14 oz.)
drained and quartered
1/3 cup Nicoise olives
2 tablespoon Thinly cut or sliced up sundried
tomatoes
1 small Red onion; cut in thin rings
2 tablespoon Thinly cut or sliced up fresh basil
1 small Head romaine lettuce

DRESSING
2 tablespoon White wine vinegar
1 teaspoon Chopped capers
1 teaspoon Anchovy paste or
2 Anchovy fillets; mashed
1 teaspoon Dijon mustard
One fourth teaspoon Freshly ground pepper
Salt; to taste
One half cup Olive oil

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini