Tuesday, December 05, 2006

Creamy Feta, Bow Ties and Tuna Greek Salad

From Pillsbury Grilling May 2001

12oz uncooked bow tie pasta (farfalle)
2 C fresh peas or Green Giant Frozen Sweet Peas
2 (12oz) cans water-packed solid white tuna, drained
1 (4oz) jar sliced pimientos, drained, chopped
1/4 C olive oil
1/4 C milk
1 C plain yogurt
1/2 C light mayonnaise
2 tsp dried basil leaves
1/2 tsp pepper
1 (8oz) pkg tomato and basil feta cheese, crumbled

Cook pasta to desired doneness as directed on package, adding peas during last 5 minutes of cooking time. Drain; rinse with cold water to cool.
In very large bowl, combine cooked pasta and peas, tuna and pimientos; mix well.
In food processor bowl with metal blade, combine all remaining ingredients; process 2-3 minutes or until mixture is creamy and feta is finely chopped. Add to pasta mixture; mix well to coat. Serve immediately, or cover and refrigerate until serving time.

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