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Mediterranean Fusilli Salad
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Resting Time
2
hours
hrs
Total Time
2
hours
hrs
Course
Main Dishes, Pasta, Salads and Dressings, Side Dishes
Servings
6
Calories
485
kcal
Nutrition
Calories:
485
kcal
Carbohydrates:
68
g
Protein:
21
g
Fat:
25
g
Saturated Fat:
11
g
Cholesterol:
70
mg
Sodium:
385
mg
Fiber:
9
g
Sugar:
13
g
Vitamin A:
7.7
IU
Calcium:
70
mg
Iron:
13
mg
Ingredients
1x
2x
3x
1
cup
sun-dried tomatoes
1/4
cup
red wine
1
lb
fusilli
or other heavy pasta, cooked
1/4
cup
extra virgin olive oil
6
whole Garlic cloves
roasted and diced
4
tbsp
drained capers
1/2
cup
white tuna
drained and flaked
15
whole
1/2 cup chopped calamata olives
1/4
cup
toasted pine nuts
2
oz
chèvre
goat cheese, crumbled
Instructions
Marinate the sun-dried tomatoes for 2 hours in the red wine. Drain, reserving the wine for other cooking projects. Roughly chop the tomatoes.
Toss the sun-dried tomato with the remaining ingredients, except the chèvre, until thoroughly mixed. Top with the crumbled chèvre and serve.
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Keyword
Pasta, Seafood, sun-dried tomato
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