Ingredients
- 1 pkg Anna Tricolor Fusilli (1 lb)
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz)
- 1 jar Cento Spanish Stuffed Manzanilla Olives (5.75 oz)
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), drained and sliced
- 1 can Cento Tuna Fish in Olive Oil (5 oz)
- 1/3 cup Bellino Extra Virgin Olive Oil
- 1/3 cup Bellino White Wine Vinegar
- 1 tbsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 jar Cento Roasted Peppers (12 oz), drained, rinsed and sliced
Directions
Cook pasta for 10 minutes, then drain and rinse under cold water and place in a large bowl. Add the artichokes, roasted peppers, olives and tuna to the pasta. In a jar or bottle, combine white wine vinegar and olive oil with Italian seasoning and mix well. Toss salad in dressing and top with salt and pepper, to taste. Serves 4-6.
