INGREDIENTS
1 package medium-size shell macaroni
Salt
1 small head escarole or iceberg lettuce
2 large tomatoes
2 green onions
1/2 cup Kalamata olives or pitted ripe olives
1/4 cup olive oil
2 TBSP. lemon juice
1 tsp. dried oregano leaves
1 tsp. Dijon mustard
1/4 tsp. coarsely ground black pepper
1/2 lb. fresh tuna
2 oz. plain feta cheese
DIRECTIONS
Prepare shell macaroni according to instructions, using 2 tsp. salt in water.
Coarsely chop enough escarole to equal 6 cups lightly packed.
Cut tomatoes into 1/2-inch pieces.
Thinly slice green onions.
Remove pits from olives and coarsely chop (or slice pitted ripe olives).
In large bowl, with wire whisk or fork, mix olive oil, lemon juice, oregano, mustard, pepper and 1/4 tsp. salt.
Drain shells and rinse with running cold water. Drain again.
Place shells in bowl with dressing.
Add lettuce, tomatoes, green onions and olives. Toss gently to mix.
To serve, spoon pasta salad onto 4 dinner plates.
Break tuna into chunks and tuck into salad.
Sprinkle pasta salad with crumbled feta cheese.
