Tuna Pasta With Lemon Dressing |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Yellow sweet peppers, artichoke hearts, ripe olives, and a light lemon-herb dressing highlight this delicious - and pretty - pasta salad. Ingredients:
12 ounces dried mafalda |
2 9-ounce packages frozen artichoke hearts, thawed |
2 9-1/4-ounce cans chunk white tuna (water packed), drained and broken into chunks |
2 cups sliced fresh mushrooms |
2 cups chopped yellow sweet peppers |
1/2 cup sliced, pitted ripe olives |
1 recipe lemon dressing (see recipe below) |
2 cups cherry tomatoes, halved |
1/4 cup finely shredded parmesan cheese |
Directions:
1. Cook pasta in a Dutch oven according to package directions, adding the artichoke hearts the last 5 minutes of cooking; drain. Rinse with cold water; drain again. Halve any large artichoke hearts.
2. Transfer pasta and artichoke hearts to a very large bowl. Gently stir in tuna, mushrooms, sweet peppers, and olives.
3. Pour Lemon Dressing over pasta mixture; toss to coat. Cover and chill for 4 to 24 hours. Before serving, gently stir in tomatoes and sprinkle with Parmesan cheese. Makes 8 servings.
4. To Tote: Transport salad, tomatoes, and Parmesan cheese in an insulated cooler with ice packs.
5. Lemon Dressing: In a small bowl whisk together 2 teaspoons finely shredded lemon peel; 1/3 cup lemon juice; 1/3 cup rice vinegar or white wine vinegar; 1/4 cup salad oil; 2 tablespoons snipped fresh thyme or basil or 2 teaspoons dried thyme or basil, crushed; 1 teaspoon sugar; 1/2 teaspoon black pepper; and 4 cloves garlic, minced. Makes about 3/4 cup.
6. For 4 Servings: Prepare using method above, except cook pasta and artichoke hearts in a large saucepan. Stir salad together in a large bowl.
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