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Fresh Friday Recipe: Mediterranean Pasta Salad

October 2, 2009

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Good for your heart and brain, fish can be the star of any meal, from a simple lunch of tuna salad in a pita to a festive dinner of shrimp scampi. Many people even eat it for breakfast, as lox or kippers for example. In the Mediterranean region, it is a staple food and is eaten more often than meat.

For weeknight dinners, when we all are looking for something quick to make, fish is an ideal choice. It cooks quickly, tastes incredible and pairs well with almost any grain or vegetable.

Mediterranean Pasta Salad

*Serves 8*

Ingredients:

  • 1 can (12 ounces) tuna, drained and chunked
  • 4 cups cooled penne pasta
  • 1 pound (about 4) plum tomatoes, chopped
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1 4-ounce can chopped ripe olives, drained
  • 1-2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons capers, minced (optional)
  • 1/4 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon oregano or Italian seasoning
  • Salt and black pepper to taste

Preparation:

  1. In a large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, cheese, capers and garlic; toss gently.
  2. In small bowl, combine lemon juice, vinegar, oil, oregano, salt and pepper; whisk to blend well. Toss tuna mixture with dressing.

Recipe courtesy of National Fisheries Institute

For more Mediterranean Diet and Fresh Friday recipes, visit the Mediterranean Foods Alliance website.

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One Comment leave one →
  1. October 2, 2009 7:44 pm

    Your photo is beautiful!!

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