Ingredients

The following ingredients have 8 Servings
  • 1/2 lb bow tie pasta
  • 1/2 cup marinated artichoke hearts (chopped)
  • 1/2 cup marinated peppers
  • 1/2 cup cucumber (cut in small dice)
  • 1/2 cup cherry tomatoes (halved or quartered)
  • 1/2 cup radicchio (cut in shreds)
  • 1/4 cup black olives
  • 1/4 cup green olives
  • 1/4 cup diced red onion
  • 14 ounce can white beans (drained and rinsed)
  • 6 ounce can of albacore tuna (drained)
  • 2 hard cooked eggs (cut in quarters)
  • handful of fresh basil and thyme leaves
  • salt and fresh cracked black pepper to taste
  • 1/4 cup extra virgin olive oil
  • 4 Tbsp more or less to taste red wine vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and fresh cracked black pepper to taste

Instruction

  • Cook the pasta just to the al dente stage, drain.
  • Whisk the dressing together while the pasta cooks, then toss the hot pasta with some of the dressing.
  • Add the rest of the ingredients to the bowl with the pasta and toss with more of the dressing. Note: if you'd like to serve this as a 'composed salad' like you see in some of my photos, you can arrange the ingredients in groups over the pasta, and toss with the dressing tableside.
  • Serve garnished with more fresh herbs.