pasta, white bean and tuna salad
 
serves 10. --vegetables:-- 
 
2   14 oz.) cans artichoke hearts, packed in water
3/4 lb.  green beans, blanched, refreshed and drained
1 lb.  beets, cooked or canned, drained and sliced
2   tomatoes, sliced in wedges
 
--pasta mixture:-- 
 
1 lb.  fusilli, penne or other short
  pasta, cooked, rinsed and drained
1 lb.  3 oz. can white beans, drained
1   9 3/4 oz.) can white beans, drained
1   9 3/4 oz.) can chunk white tuna, drained
 
--vinaigrette:-- 
 
2 cup  olive oil
1 cup  fresh lemon juice
2   anchovies, rinsed and mashed
2 clove  garlic, peeled and minced
1/4 cup  minced basil
2 tsp  salt
1 tsp  pepper
 
whisk all vinaigrette ingredients together. using half the vinaigrette 
mixture, marinate the vegetables in separate bowls for at least 1 hour 
before serving. to make pasta, stir together drained pasta, beans and tuna 
and mix with a little olive oil to keep moist until ready to serve. 
immediately before serving, toss with the remaining vinaigrette. to serve, 
place the pasta salad in the middle of 1 large or 2 medium platters. 
arrange the vegetables around and on top of it. garnish with lemon slices. 
 
 
 
 
 
(ID: 78467) Mirror: rec.food.recipes: Sat, Aug 2, 2003


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