Recipe - Mostaccioli Salad Nicoise

1 pack (1lb) Creamette
Mostaccioli; uncooked
2 pound Fresh green beans; steamed
until tendercrisp
2 md Green peppers; cut into
chunks
1 pt Cherry tomatoes; quartered
2 cup Sliced celery
One half cup Sliced green onions
10 Pitted ripe olives; cut or sliced up
2 cn (7oz) waterpack white
tuna; drained and flaked
One half cup Olive or vegetable oil
One fourth cup Red wine vinegar
3 Cloves garlic; minced
4 teaspoon Dijonstyle mustard
1 teaspoon American Heart Association
salad herb seasoning
1 teaspoon Basil leaves
One fourth 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, http://www.erols.com/hosey.