You may also like
Categories:Viewed: 22 - Published at: 9 years ago
Ingredients
- 1lb.campanelle,fusilli or other shaped pasta
- 2 peppers grilled, skinned and sliced thin (red,orange,green...)
- 4 hard-boiled eggs-chopped
- 1lb.plum tomatoes seeded and chopped
- 1/2lb.green beans trimmed and cooked with pasta last three minutes of cooking time
- 12oz.jar marinated artichoke hearts drained reserving marinade
- 1/2cup Kalamata olives chopped
- 12oz.tuna (oil-packed or in water)
- Juice of 4 lemons
- 2 heads garlic(wrap in foil and roast at 450 degrees for 45 min.and let cool)
- 1/3-1/2cup extra-virgin olive oil
- 1T Dijon mustard
- salt and freshly ground pepper to taste
- 1/2lb. cubed feta cheese(or crumbled if preferred)
Method
- Cook pasta according to pkg directions;drain and shock along with the green beans in cold water. Toss lightly with the reserved artichoke marinade. Add peppers,eggs,plum tomatoes,artichokes and olives and mix well.
- Dressing:Mash roasted garlic in medium bowl. Add lemon juice and mustard and whisk to combine. While whisking,drizzle in olive oil to taste. Taste and adjust seasonings with salt and pepper.
- Add dressing to salad and serve immediately with bread or refrigerate until ready to serve.(Best served at room temp)
