Pasta Salad with Olives and Tuna

12 ouncesPasta elbows
1 cupCalifornia Coast Naturals Pitted Green Olives, cut in half
½ cupMarinated mushrooms
6 largeScallions, thinly sliced
½ cupFresh parsley, chopped
26.5-ounce cans tuna in water, drained
¼ cupWhite wine
½ cupLemon juice
¾ cupCalifornia Coast Naturals Extra Virgin Olive Oil
1 TablespoonDijon mustard
2 teaspoonsDried organo
2 teaspoonsDried thyme leaves
2 TablespoonsFinely chopped garlic

 

Cook pasta according to package directions. Rinse in cold water and drain. Place macaroni, olives, tuna and parsley in a large bowl and toss well. Put the remaining ingredients into a jar or blender and mix well. Pour over pasta and gently mix well to coat. Refrigerate for two hours. Served chilled.


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