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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is coming from a Woman's Day magazine. Let me just say this is an explosion of flavors. My DH said it was Screamin' which is his highest praise. I didn't care for the chickpeas or the feta, but if you like those things it's spectacular! Oh yeah and super duper quick! Ingredients:
1 lb farfalle pasta |
1 (6 ounce) can solid light tuna in vegetable oil |
1/4 cup red wine vinegar |
1/4 cup olive oil |
2 tablespoons honey dijon mustard |
3/4 teaspoon salt |
1 (15 -16 ounce) can chickpeas, rinsed |
3 large ripe tomatoes, cut in chunks |
1 large cucumber, cut in chunks |
8 ounces feta cheese, cut in cubes |
1 cup quartered thin sices red onion |
1 cup slivered basil leaves |
Directions:
1. Cook pasta as package directs. Drain; rinse under running cold water.
2. Dressing: Drain oil from tuna into a large serving bowl; reserve tuna. Whisk remaining dressing ingredients into the oil.
3. Add pasta to bowl, then remaining ingredients. Add tuna and gently break up. Toss well to mixand coat. Serve salad at room temperature.
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