Mostaccioli, a refreshing twist on Pasta Salad
8oz mostaccioli pasta (or penne), cooked
1 whole marinated artichoke, sliced or 2 cups hearts
1 cup black olives
2 cups grape tomatoes, halved
2 cups fresh spinach chopped in small bits (pursulane or kale are delicious with this as well and hold up better over time)
1/4 cup chopped fresh chives
1/3 cup feta cheese, if you are local visit Sweet Pea Cheese
1/2 tbsp Gremolade
1/3 cup Oregano & Thyme Vinegar (or white wine vinegar)
1 can white meat tuna, packed in oil (optional) or
1/4 lb grilled sirloin sliced (optional)
Drain oil from tuna into a small bowl and add vinegar and Gremolade to it. Whisk together. In a large bowl add the drained tuna or steak and remaining ingredients. Toss. Pour vinaigrette over the salad and toss again. Season with salt and pepper to taste. Let marinate for at least one hour.
I tell you I could live off this salad for weeks at a time. It is a terrific alternative to that pasta salad with bits of tuna found at every grocery store deli and a whole lot more nutritious.
4 main dish servings
July 28, 2013