Ingredients Jump to Instructions ↓

  1. 1/3 package(s) (16-ounce)

  2. medium-size shell macaroni

  3. Salt

  4. 1 small head escarole or iceberg lettuce

  5. 2 large tomatoes

  6. 2 green onions

  7. 1/2 cup(s) Kalamata olives or pitted ripe olives

  8. 1/4 cup(s) olive oil

  9. 2 tablespoon(s) lemon juice

  10. 1 teaspoon(s) dried oregano leaves

  11. 1 teaspoon(s) Dijon mustard

  12. 1/4 teaspoon(s) coarsely ground black pepper

  13. 1 can(s) (12 1/2-ounce)

  14. tuna in water

  15. 2 ounce(s) (about 1/2 cup)

  16. tomato-basil or plain feta cheese , crumbled

Instructions Jump to Ingredients ↑

  1. In saucepot, prepare shell macaroni as label directs, using 2 teaspoons salt in water.

  2. Coarsely chop enough escarole to equal 6 cups lightly packed. Cut tomatoes into 1/2-inch pieces. Thinly slice green onions. Remove pits from olives; coarsely chop (or slice pitted ripe olives).

  3. In large bowl, with wire whisk or fork, mix olive oil, lemon juice, oregano, mustard, pepper, and 1/4 teaspoon salt.

  4. Drain shells; rinse with running cold water; drain again. Place shells in bowl with dressing; add lettuce, tomatoes, green onions, and olives; toss gently to mix.

  5. To serve, spoon pasta salad onto 4 dinner plates. Drain tuna and break into chunks; tuck into salad. Sprinkle pasta salad with crumbled feta cheese.


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