| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Salads, Pasta |
6 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1/2 |
lb |
Corkscrew or radiatore pasta |
| 1 |
ts |
Salt |
| 1/2 |
c |
Extra-virgin olive oil |
| 4 |
tb |
Balsamic vinegar |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Basil; crush with fingers |
| 1/4 |
ts |
Oregano; crush with fingers |
| 1/4 |
ts |
Freshly ground pepper |
| 2 |
|
Cloves garlic; minced finely |
| 8 |
|
Anchovy fillets; cut into thirds |
| 2 |
tb |
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 |
oz |
Can albacore tuna in water; drained and flaked |
| 1 1/4 |
c |
Zucchini; sliced and cut in half |
| 1/3 |
c |
Scallions; chopped |
| 4 |
oz |
Mozzarella cheese; diced |
| 2 |
lg |
Tomatoes; cut into wedges |
INSTRUCTIONS
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 6-8 people.
Shared and MM by Judi M. Phelps. juphelps@delphi.com, jphelps@slip.net, or
jphelps@best.com
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
May 16, 1998
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