Recipe: Italian-Style Pasta and Tuna Salad

Italian-Style Pasta and Tuna Salad
Shared by Judi M. Phelps
Yield: 6 Servings

1/2 lb corkscrew or radiatore pasta
1 tsp salt
1/2 cup extra-virgin olive oil
4 tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp basil; crush with fingers
1/4 tsp oregano; crush with fingers
1/4 tsp freshly ground pepper
2 cloves garlic; minced finely
8 anchovy fillets; cut into thirds
2 tbsp capers; drained
1 can garbanzo beans; drained
1 (14 oz) can artichoke hearts or you can use a pkg of frozen artichoke hearts cooked
7 oz can albacore tuna in water; drained and flaked
1 1/4 cups zucchini; sliced and cut in half
1/3 cup scallions; chopped
4 oz mozzarella cheese; diced
2 large tomatoes; cut into wedges

Cook pasta according to directions on package with salt. When pasta is ready, rinse under cold water to stop the cooking and drain very well.

In a bowl, combine oil, vinegar, mustard, basil, oregano, and pepper. Stir in anchovies and capers. Put the drained pasta in a large bowl and stir in dressing. Add the chickpeas, artichoke hearts, tuna, zucchini, scallion, and cheese. Toss lightly. Chill at least 2 hours.

Fifteen minutes before serving, let stand at room temperature. Toss with tomatoes and serve. This serves 6-8 people.