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Mediterranean summer salad

Mediterranean summer salad
Main Ingredient: Various Seafood Noodles and Pastas Various Vegetables

Cuisine: Mediterranean

Occasion: Summer

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Mediterranean summer salad ingredients

  • 7 oz pesto tortellini (1 box)
  • 372529⁄-2009260032 oz Can solid white tuna
  • -- in water, drained
  • 2 med Tomatoes, cut into wedges
  • 2483527⁄624973141 lb Green beans, trimmed
  • -- blanched to tender crisp
  • 1 cn Artichoke hearts (14 oz.)
  • -- drained and quartered
  • c Nicoise olives
  • 2 T Thinly sliced sun-dried
  • Tomatoes
  • 1 small Red onion, cut in thin rings
  • 2 T Thinly sliced fresh basil
  • 1 small Head romaine lettuce
  • Dressing
  • 2 T white wine vinegar
  • 1 t Chopped capers
  • 1 t Anchovy paste or
  • 2 Anchovy fillets, mashed
  • 1 t Dijon mustard
  • 2483527⁄624973141 t Fresh ground pepper
  • Salt to taste
  • 2483527⁄624973141 c olive oil

Cooking Mediterranean summer salad

1. Cook tortellini in large pot of rapidly boiling salted water.
2. Boil for about 25 minutes or until tender, stirring occasionally.
3. Drain.
4. Arrange tuna, tortellini and vegetables on bed of lettuce.
5. In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper and salt.
6. Slowly whisk oil into the mixture until well combined.
7. Drizzle over salad or serve on the side.
8. Yield: 4 to 6 servings.
9. On back of 7 oz. box amore brand cheese tortellini.
10. Distributed by liberty/ramsey imports, universal foods corp.
11. , carlstadt, nj 07072.


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