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Mediterranean Pasta Salad

Adapted from the Daily Herald, May 7, 2013

Makes 8 servings

Cooks' Reviews: 
This was very easy to make.  I would omit the tuna, since the artichokes and capers provided great flavor.” ~ Diane H.

“This tasted wonderful!  I think leaving the capers and olives whole would make a more appealing appearance.”  ~ Lynn R.

I used albacore chunk white tuna. For leftovers, I added a few pepperoncini peppers and an ounce of medium cheddar cheese pieces, which made it better.” ~ Natalie S.

1 can (12 oz.) tuna, drained and chunked
4 cups cooked, cooled penne pasta
1 pound (about 4) plum tomatoes, chopped
1 jar (6 ounces) marinated artichoke hearts, drained and chopped
1 can (4 ounces) chopped ripe olives, drained
1-2 cloves garlic, minced
½ cup grated parmesan cheese
Optional: 2 tablespoons capers, minced
¼ cup lemon juice
2 tablespoons red wine vinegar
1/3 cup Ellyndale Organics™ Organic Extra-Virgin Olive Oil*
1 teaspoon oregano or Italian seasoning
Salt and black pepper to taste
Optional: 1 can (12 ounces) tuna, drained and chunked

*NOW products available at your local health food store

  1. In a large bowl, combine penne, tuna (optional) tomatoes, artichoke hearts, olives, cheese, capers (optional) and garlic; toss gently. 
  2. In small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well.
  3. Toss mixture with dressing.

Calories: 296
Calories from Fat: 14g
Saturated Fat: 2.5g
Sodium: 608mg
Total Carbohydrates: 27g
Protein: 16g

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