| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Pasta, Salads, Seafood |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Pasta — elbows |
| 1/2 |
c |
Mushrooms — fresh or |
|
|
Marinatd |
| 1 |
c |
Olives; black — pitted |
| 6 |
lg |
Scallions — thinly sliced |
| 1/2 |
c |
Parsley; fresh — chopped |
|
|
Tuna; 6 1/2 oz cans — in |
|
|
Water, drained |
|
|
DRESSING—– |
| 1/4 |
c |
Wine — white |
| 1/4 |
c |
Lemon juice |
| 3/4 |
c |
Olive oil — virgin |
| 1 |
tb |
Mustard — mild prepared |
| 2 |
ts |
Oregano — dried |
| 2 |
ts |
Thyme — dried |
| 2 |
tb |
Garlic — finely chopped |
INSTRUCTIONS
cook pasta according to directions. Rinse in cold water and drain
well.Place macaroni, olives, tuna and parsley in a large bowl and toss
well. Put the rest of the ingredients in a jar and shake well. Pour over
pasta and gently mix well to coat all ingredients. Refrigerate for 2 hours
befor serving.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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