Presented by Kalefornia Kravings

Caitlin

INGREDIENTS:

1 lb. bowtie pasta (or your favorite short pasta)

3 cans albacore tuna, drained & mashed

2 cups fresh cherry tomatoes, halved or quartered

1 (14oz.) can of artichoke quarters, chopped

1-2 handfuls of baby spinach

⅓ cup feta cheese, crumbled

¼ cup sun-dried tomatoes, sliced

¼ of red onion, thinly sliced

¼ cup fresh basil, sliced

Cracked black pepper, to taste

FOR THE LEMON-DIJON VINAIGRETTE:

¼ cup olive oil

2 Tbsp lemon juice

1 tsp dijon mustard

1 garlic clove, minced

¼ tsp salt

Cracked black pepper, to taste

DIRECTIONS:

TO MAKE THE LEMON-DIJON VINAIGRETTE:

Whisk your vinaigrette ingredients together in a bowl or jar. Then, store it in the refrigerator while you prepare the pasta salad.

TO MAKE THE PASTA SALAD:

Boil your pasta according to the package's directions. Then drain it and set it aside to cool completely.

Once the pasta is cool, add it to a large bowl with your mashed tuna, cherry tomatoes, sun-dried tomatoes, chopped artichokes, spinach, red onion, basil, and feta cheese.

Then pour your desired amount of vinaigrette over the top and toss until the salad is fully coated.

Serve with freshly cracked pepper sprinkled over the top. (Or cover the salad and let it chill in the refrigerator for 1-2 hours before serving.)

The amounts listed for ingredients are suggested amounts. If you prefer more or less of an ingredient, please feel free to alter the recipe to your liking.

If you prefer more dressing, I would suggest doubling the vinaigrette recipe.