Delizioso Mostaccioli Salad Nicoise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Another one from my Italian mother in law. This is one of my husbands favorites -it's a very fresh tasting salad. The tuna causes it to really feel like a complete meal. Ingredients:
1 pound mostaccioli or penne pasta, uncooked |
2 pounds fresh green beans, steamed until tender-crisp |
2 medium green peppers, cut into chunks |
1 pint cherry tomatoes, quartered |
2 cups sliced celery |
1 cup sliced green onions |
10-20 pitted ripe olives (i use kalamata), sliced (or to taste) |
2 (7-ounce) cans water packed white tuna (i use albacore), drained and flaked |
dressing |
1/2 cup olive or vegetable oil |
1/4 cup red wine vinegar |
3 cloves garlic, minced |
4 teaspoons dijon-style mustard |
1 teaspoon any salt-free herb seasoning |
1 teaspoon basil leaves (fresh or dry) |
1/4 teaspoon pepper |
Directions:
1. Prepare pasta as package directs.
2. While pasta's cooking chop vegetables & olives and combine with tuna in a large bowl. (I use a very large bowl and the salad comes to about 1 inch from the top-so I suggest using your largest bowl to make stirring easier.
3. In a small bowl wisk oil, vinegar, garlic, mustard, herb seasoning, basil and pepper.
4. After pasta is done cooking, drain and add it to the large bowl with the veggies.
5. Pour dressing over pasta and stir to combine thoroughly.
6. Cover and chill until flavors meld (about 1-2 hours, but the longer it sits the better it gets.)
7. I usually stir it occasionally while it chills, but this is not necessary. I just feel it helps the dressing to completely envelope every morsel.
8. Stir before serving and enjoy!
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