Ingredients
- 7 ounce Pesto tortellini (1 box)
- 6 1/2 ounce Can solid white tuna in water, liquid removed
- 2 med Tomatoes, cut in wedges
- 1/2 lb Green beans, trimmed blanched to tender crisp
- 1 can Artichoke hearts (14 ounce.) liquid removed and quartered
- 1/3 c. Nicoise olives
- 2 Tbsp. Thinly sliced sun-dry tomatoes
- 1 sm Red onion, cut in thin rings
- 2 Tbsp. Thinly sliced fresh basil
- 1 sm Head romaine lettuce
- 2 Tbsp. White wine vinegar
- 1 tsp Minced capers
- 1 tsp Anchovy paste or possibly
- 2 x Anchovy fillets, mashed
- 1 tsp Dijon mustard
- 1/4 tsp Freshly grnd pepper Salt, to taste
- 1/2 c. Extra virgin olive oil
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Mediterranean Summer Salad
Servings: 4
Directions
- Cook tortellini in large pot of rapidly boiling salted water. Boil for about 25 min or possibly till 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 mix till well combined. Drizzle over salad or possibly serve on the side.
- Yield: 4 to 6 servings.
- On back of 7 ounce. box Amore brand cheese tortellini. Distributed
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