This recipe is from the post: A Little Taste of the Mediterranean
Cooks note: This pasta salad make its own tasty and economical dressing by using the oil from the sun-dried tomatoes, the tuna and the artichoke marinade. You can double this recipe to make it for a bigger crowd.
6-8 generous servings
1 Lbs. dry pasta, such as bow ties. orecchiette or corkscrew
3 cups baby rocket (arugula), coarsely chopped
1/2 cup of fresh basil leaves, thinly sliced
1/2 cup Italian flat leaf parsley, coarsely chopped
1/2 cup scallions, thinly sliced, or you can use shallots
1 cup Kalamata olives, pitted and quartered lengthwise
3 cups grape or cherry tomatoes (about 1 1/2 pints), halved, or roma tomatoes, seeded and diced
5 oz. sun-dried tomatoes in oil, chopped but reserve the oil
6 oz. marinated artichoke hearts, quartered, and the marinade
6 oz. solid light tuna in olive oil, and the olive oil
6 oz. crumbled feta cheese
2 Tablespoons plus 1/2 teaspoon of Kosher salt
1 teaspoon fresh ground black pepper, or to taste
Prepare the pasta in a large stock pot according to the package directions, adding 2 Tablespoons of the kosher salt to the boiling water, before adding the pasta. Cook until al dente, drain and rinse with cold water, drain again. Set aside in a very large mixing bowl.
Add all of the remaining ingredients except the feta cheese and the salt and pepper in the order listed, including 1/4 cup of the oil from the sun-dried tomatoes, all of the oil from the tuna, and the marinade from the artichoke hearts. Stir gently to combine all ingredients thoroughly, being careful not to break the pasta. Add the cheese and stir to combine. Sprinkle in the remaining 1/2 teaspoon kosher salt and the black pepper. Stir to thoroughly combine. Cover and refrigerate for at least 1-2 hours to allow the flavors to blend. Serve with fresh ground black pepper if desired. Will keep in fridge for 3 days.
Recipe ©2011 Betsy Burts. All reproduction rights reserved.