Ingredients
1lb.campanelle,fusilli or other shaped pasta
2 peppers grilled, skinned and sliced thin (red,orange,green…)
4 hard-boiled eggs-chopped
1lb.plum tomatoes seeded and chopped
1/2lb.green beans trimmed and cooked with pasta last three minutes of cooking time
12oz.jar marinated artichoke hearts drained reserving marinade
1/2cup Kalamata olives chopped
12oz.tuna (oil-packed or in water)
Juice of 4 lemons
2 heads garlic(wrap in foil and roast at 450 degrees for 45 min.and let cool)
1/3-1/2cup extra-virgin olive oil
1T Dijon mustard
salt and freshly ground pepper to taste
1/2lb. cubed feta cheese(or crumbled if preferred)
Preparation
Cook pasta according to pkg directions;drain and shock along with the green beans in cold water. Toss lightly with the reserved artichoke marinade. Add peppers,eggs,plum tomatoes,artichokes and olives and mix well. Dressing:Mash roasted garlic in medium bowl. Add lemon juice and mustard and whisk to combine. While whisking,drizzle in olive oil to taste. Taste and adjust seasonings with salt and pepper. Add dressing to salad and serve immediately with bread or refrigerate until ready to serve.(Best served at room temp)
