Mediterranean Summer Salad

Ingredients

• 1/3 c Nicoise olives
• 2 Anchovy fillets; mashed
• 2 tb White wine vinegar
• 1/2 c olive oil
• 7 oz Pesto tortellini (1 box)
• 1 sm Head romaine lettuce
• 2 tb Thinly sliced fresh basil
• 1 sm Red onion; cut in thin rings
• 6 1/2 oz Can solid white tuna
• 2 md Tomatoes; cut in wedges
• 1 cn Artichoke hearts (14 oz.)
• 1/2 lb Green beans; trimmed
• 2 tb Thinly sliced sun-dried
• 1 ts Anchovy paste or
• 1/4 ts Black Pepper freshly ground
• 1 ts Dijon mustard
• Salt to taste
• 1 ts Chopped capers

Instructions

1. Cook tortellini in large pot of rapidly boiling salted water. Boil for about 25 minutes or until tender, stirring occasionally. Drain. Arrange tuna, tortellini and vegetables on bed of lettuce. In a small bowl, combine vinegar, capers, anchovy paste, mustard, pepper and salt. Slowly whisk oil into the mixture until well combined. Drizzle over salad or serve on the side. Yield: 4 to 6 servings. On back of 7 oz. box Amore brand cheese tortellini. Distributed by Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. Posted by Cathy Harned.