Mediterranean Pasta Salad

Mediterranean Pasta Salad with Tuna and Basil

Following the recipe in Tastes & Treasures cookbook, page 175, Bonnie Newhoff created this delicious salad for our Historical League meeting.

Basil Vinaigrette Ingredients:

2 tablespoons white wine vinegar or fresh lemon juice
2 tablespoons chopped fresh basil
2 garlic cloves, crushed
1/2 teaspoon Dijon mustard
Salt and fresh ground pepper to taste
6 tablespoons extra-virgin olive oil

Salad Ingredients:2 cups fusilli or penne
6 ounces haricots verts, trimmed
Salt to taste
2 large tomatoes chopped, or small grape tomatoes
Sliced kalamata olvies
2 cups fresh basil leaves, stacked and thinly sliced
1 (7-ounce) can oil-pack tuna, drained and flaked
2 hard-cooked eggs, sliced or chopped
Capers, drained and rinsed

Directions for the viniaigrette:
Whisk the vinegar, basil, garlic, Dijon mustard, salt and pepper in a bowl until combined. Add the olive oil gradually, whisking constantly until the olive oil is incorporated.

Directions for the salad:
Cook the pasta using the package directions and drain. Toss the hot pasta with a small amount of the vinaigrette in a bowl. Blanch the green beans in a small amount of boiling salted water in a saucepan until tender-crisp and drain. Immediately plunge into a bowl of ice water to stop the cooking process and drain.

Layer the pasta, tomatoes, olives, basil, green beans and tuna in a large salad bowl, drizzling each layer with some of the vinaigrette. Toss lightly and top with the hard-cooked eggs and capers.

Serves 4.

Tuna Melt Stuffed Mushrooms

Mushrooms are so versatile: an appetizer or a meal.

Tuna Melt Stuffed Mushrooms
Ingredients: 

12 medium baby bella mushrooms (each about 2 inches wide), stems chopped and reserved 

1/4 cup diced onion 

1/4 tsp. chopped garlic
 

One 2.6-oz. pouch albacore tuna in water 

1 wedge The Laughing Cow Light Creamy Swiss Cheese 

1 tbsp. Best Foods/Hellmann's Dijonnaise 

1 tbsp. sweet pickle relish, patted dry 

3 slices 2% milk American cheese, each broken into 4 squares 



Directions:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. 

Place mushroom caps on the sheet, rounded sides down. Bake until tender, 12 - 14 minutes. Remove sheet, but leave oven on. 

Meanwhile, bring a skillet sprayed with nonstick spray to medium heat. Add chopped mushroom stems, onion, and garlic. Cook and stir until slightly softened, about 3 minutes. Transfer to a medium bowl, and pat dry. Add tuna, cheese wedge, Dijonnaise, and relish. Stir until thoroughly mixed.

Thanks to Hungry Girl for the recipe.

Mediterranean Pasta Salad from Bonnie Newhoff

Thanks to Bonnie Newhoff for bringing this flavorful pasta salad to our October meeting. The recipe is from Tastes & Treasures cookbook.

Mediterranean Pasta Salad with Tuna and Basil
Basil Vinaigrette Ingredients:
2 tablespoons white wine vinegar or fresh lemon juice
2 tablespoons chopped fresh basil
2 garlic cloves, crushed
1/2 teaspoon Dijon mustard
Salt and fresh ground pepper to taste
6 tablespoons extra-virgin olive oil

Salad Ingredients:2 cups fusilli or penne
6 ounces haricots verts, trimmed
Salt to taste
2 large tomatoes chopped, or small grape tomatoes
Sliced kalamata olvies
2 cups fresh basil leaves, stacked and thinly sliced
1 (7-ounce) can oil-pack tuna, drained and flaked
2 hard-cooked eggs, sliced or chopped
Capers, drained and rinsed

Directions for the viniaigrette:
Whisk the vinegar, basil, garlic, Dijon mustard, salt and pepper in a bowl until combined. Add the olive oil gradually, whisking constantly until the olive oil is incorporated.

Directions for the salad:
Cook the pasta using the package directions and drain. Toss the hot pasta with a small amount of the vinaigrette in a bowl. Blanch the green beans in a small amount of boiling salted water in a saucepan until tender-crisp and drain. Immediately plunge into a bowl of ice water to stop the cooking process and drain.

Layer the pasta, tomatoes, olives, basil, green beans and tuna in a large salad bowl, drizzling each layer with some of the vinaigrette. Toss lightly and top with the hard-cooked eggs and capers.

Serves 4.