Serves 4
1 pound penne pasta
1 small jar Italian roasted red bell peppers
1 small jar Italian Giardiniera (medium heat)
1 small jar roasted garlic finely chopped tomatoes
1 cup sun dried tomatoes thinly sliced (packed in olive oil)
1 tablespoon apple vinegar
1 tablespoon lemon juice
4 small cans of drained solid white Albacore Tuna
1 cup Italian salad dressing
1 cup pitted black olives
1 tablespoon good olive oil
2 tablespoons butter
salt and pepper to taste
chopped fresh parsley to taste
Preparation: 1. Boil the penne pasta until just done. Drain and toss with the butter and salad dressing. 2. Add the roasted red bell peppers, Giardiniera, roasted garlic tomatoes, sun dried tomatoes, apple vinegar, and lemon juice; toss gently. 3. Drain the Albacore Tuna and fork-separate it into the pasta. 4. Add the black olives, salt and pepper and chopped parsley to your taste preference. 5. Toss the salad gently again and refrigerate over night. Serve at room temperature. Preparation time: 30 minutes
Richard Wottrich
usadsi@mindspring.com
