Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Pasta
Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 oz Pesto tortellini (1 box)
6 1/2 oz Can solid white tuna
-- in water, drained
2 md Tomatoes -- cut in wedges
1/2 lb Green beans -- trimmed
-- blanched to tender crisp
1 cn Artichoke hearts (14 oz.)
-- drained and quartered
1/3 c Nicoise olives
2 tb Thinly sliced sun-dried
-tomatoes
1 sm Red onion -- cut in thin rings
2 tb Thinly sliced fresh basil
1 sm Head romaine lettuce
-----DRESSING-----
2 tb White wine vinegar
1 t Chopped capers
1 t Anchovy paste or
2 Anchovy fillets -- mashed
1 t Dijon mustard
1/4 ts Freshly ground pepper
Salt -- to taste
1/2 c Olive oil
Cook tortellini in large pot of rapidly boiling salted
water. Boil for about 25 minutes or until 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 mixture until well combined. Drizzle over
salad or serve on the side.
Yield: 4 to 6 servings.
On back of 7 oz. box Amore brand cheese tortellini.
Distributed by Liberty/Ramsey Imports, Universal Foods
Corp., Carlstadt, NJ 07072. Posted by Cathy Harned.
