Italian Mixed Pasta Salad


4 cups freshly cooked pasta, drained (see note)
1 can water packed tuna, drained and flaked
1 can artichoke hearts, drained and cut into quarters
1/4 lb green beans, trimmed and snapped into 2" lengths
Cherry tomatoes
3 hard cooked eggs, sliced
Italian Vinaigrette


  • Blanche the beans for 2 or 3 minutes in a little lightly salted water. Drain them well.
  • Put the pasta and the beans, both of which should still be warm, into a shallow bowl, pour the Italian Vinaigrette over them and toss them gently together.
  • Add the tuna and the artichoke hearts and toss them into the salad.
  • Cover the salad and allow it to stand for 20 to 30 minutes.
  • Garnish the salad with the tomatoes and egg and serve it with fresh bread and butter and cheddar cheese on the side.

Tip: Do not add salt and pepper to the salad but pass them separately for those who wish to add them.

Notes: Use rotini or other small pasta shapes or elbow macaroni. Chopped fresh herbs can be used as an additional garnish.

Real Cooking

Did You Know?
Rosacea Troublemakers
Alcoholic beverages, hot drinks, spicy seasonings, chocolate, citrus fruits, vinegar and meat marinades can prompt aggravating rosacea flare-ups that leave cheeks, nose, chin, or forehead red and bumpy. Rosacea triggers are different for everyone, so start tracking down your diet to find your triggers. Keep track of everything you eat, including snacks and condiments, for one month. At the same time also keep track of rosacea flare-ups. Don't forget to include day time and severity of your rosacea outbreak. Keep in mind that food may trigger and outbreak in few hours or  even a day later. Stop eating the suspected food for a two months, than double-check the suspects. If another outbreak occurs, that is your trigger.

There are also nonfood items that can trigger your rosacea outbreak. For example: stress, sun exposure, weather extremes, skin care products and exercise. Your rosacea diary can help you track foods and other potential triggers