rotini-style pasta works best for this salad. You may also use
24 ounces of any pasta you prefer, e.g., macaroni or shells.
2 (12-ounce) packages rotini pasta
carrots, peeled and diced
cups Italian dressing
sun dried tomatoes in oil, sliced
cup tiny green peas
cup crumbled feta cheese
cup chopped green onions
cup sliced green onion tops
kalamata olives, pitted and sliced
teaspoons Italian herb mix
teaspoons dried parsley
teaspoons garlic salt
teaspoon freshly ground Tellicherry peppercorns
teaspoon dried dill weed
teaspoon dried summer savory leaves
(6-ounce) cans tuna in water, drained
1. In a 12-quart
stock pot, heat the water and salt. Boil the pasta.
the carrots and set aside.
2. In a large bowl,
slowly blend the Italian dressing into the
mayonnaise. Adding it too fast will
create a lumpy dressing.
3. Stir in the
tomatoes, peas, feta cheese, green onions, green
tops, olives, Italian herbs, parsley, garlic salt, pepper,
weed and savory leaves.
4. When the pasta
is almost cooked, add the carrots to the
water and cook a few minutes. When pasta is done,
the pasta and the carrots in a colander. Shake colander
release all the water. Immediately turn into an extra large
and toss with the prepared dressing and drained tuna.
overnight or place in freezer to cool quickly.
Makes 12 servings