posted by Angel 01-16-100 4:24 PM
Pasta Salad Jardiniere
2 cups broccoli flowerets
7 Tbsp. fruity olive oil
1/4 lb. green fettucine
2 Tbsp. red wine vinegar
2 large cloves peeled -- crushed garlic
7 1/2 oz. can tuna, packed in oil
3 Tbsp. finely minced fresh parsley
1 small red onion -- thinly sliced
1 cup finely diced Mozzarella cheese
1/2 cup small black oil-cured olives
1 large roasted red pepper -- thinly sliced
salt and freshly ground pepper
8 to 12 cherry tomatoes
1 small avocado -- peeled and thinly sliced
In a medium saucepan, cook broccoli in boiling salted water 3 to 4 minutes until just tender. Drain and cool. Set aside.
In large pot, boil salted water, add 1 tablespoon olive oil. Cook noodles 4 minutes or until just tender. Immediately add 3 cups cold water to stop cooking. Cool noodles in the cooking water.
Combine vinegar, remaining olive oil and garlic in a jar. Shake until well blended. Set aside.
Drain noodles and put in salad bowl. Add flaked tuna, parsley, onion, Mozzarella, olives and red pepper.
Season with salt and pepper. Dress and toss lightly. Add broccoli and toss again. Garnish with tomato and avocado. Serve at room temperature.