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
Notes:
Use rotini or other small pasta shapes or elbow macaroni. Chopped fresh
herbs can be used as an additional garnish.
Preparation:
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.
Do not add salt and pepper
to the salad but pass them separately for those who wish to add them.
