Recipe for Mediterranean Summer Salad

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
7 oz	Pesto tortellini (1 box)
1/2 oz	Can solid white tuna in water, drained
2 med	Tomatoes, cut in wedges
1/2 lb	Green beans, trimmed blanched to tender crisp
1 can	Artichoke hearts (14 oz.) drained and quartered
1/3 cup	Nicoise olives
2 tbl	Thinly sliced sun-dried tomatoes
1 sm	Red onion, cut in thin rings
2 tbl	Thinly sliced fresh basil
1 sm	Head romaine lettuce
	----------------- DRESSING ----------------
2 tbl	White wine vinegar
1 tsp	Chopped capers
1 tsp	Anchovy paste or
2 x	Anchovy fillets, mashed
1 tsp	Dijon mustard
1/4 tsp	Freshly ground pepper
	Salt, to taste

Instructions:

Instructions: 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

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