Bow Tie Salad with Tuna1 lb. bow tie pasta
Dressing: 1 can (6 oz.) light tuna
¼ c. each OLIVE MILL red wine vinegar
And OLIVE MILL olive oil
2 T. honey-Dijon mustard
¾ t. salt
1 can (15-16 oz.) chickpeas, rinsed
3 large ripe tomatoes, cut into chunks
8 oz. feta cheese, cut in cubes
1 cup quartered thin slices red onion
1 cup slivered basil leaves
Dressing: 1 can (6 oz.) light tuna
¼ c. each OLIVE MILL red wine vinegar
And OLIVE MILL olive oil
2 T. honey-Dijon mustard
¾ t. salt
1 can (15-16 oz.) chickpeas, rinsed
3 large ripe tomatoes, cut into chunks
8 oz. feta cheese, cut in cubes
1 cup quartered thin slices red onion
1 cup slivered basil leaves
Cook pasta as package directs. Drain; rinse under running cold water. Dressing: Drain tuna into a large serving bowl; reserve tuna. Whisk remaining dressing ingredients into the oil. Add pasta to bowl, then remaining ingredients. Add tuna and gently break up. Toss well to mix and coat. Serve salad at room temperature.
