Mediterranean Summer Salad

Course : Seafoods
Serves: 4
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7 ounces pesto tortellini -- (1 box)
6 1/2 ounces solid white tuna -- - in water, drained
2 medium tomatoes -- cut in wedges
1/2 pound green beans -- trimmed blanched to tender crisp
1 can artichoke hearts -- (14 oz.), - drained and quartered
1/3 cup nicoise olives
2 tablespoons thinly sliced sun-dried -- tomatoes
1 small red onion -- cut in thin rings
2 tablespoons thinly sliced fresh basil
1 small romaine lettuce
2 tablespoons white wine vinegar
1 teaspoon chopped capers
1 teaspoon anchovy paste or
2 fillets anchovy fillets -- mashed
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 teaspoon salt -- to taste
1/2 cup olive oil

Preparation / Directions:

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. On back of 7 oz. box Amore brand cheese tortellini. Distributed by Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072.

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