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Spiral
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
1
teaspoon salt
3
carrots, peeled and diced
1 ½
cups Italian dressing
½ cup
mayonnaise
¾ cup
sun dried tomatoes in oil, sliced
⅔
cup tiny green peas
⅔
cup crumbled feta cheese
⅓
cup chopped green onions
⅔
cup sliced green onion tops
½ cup
kalamata olives, pitted and sliced
2
teaspoons Italian herb mix
2
teaspoons dried parsley
1 ½
teaspoons garlic salt
1
teaspoon freshly ground Tellicherry peppercorns
¾
teaspoon dried dill weed
½
teaspoon dried summer savory leaves
2
(6-ounce) cans tuna in water, drained
1. In a 12-quart
stock pot, heat the water and salt. Boil the pasta.
Prepare
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
onion
tops, olives, Italian herbs, parsley, garlic salt, pepper,
dill
weed and savory leaves.
4. When the pasta
is almost cooked, add the carrots to the
boiling
water and cook a few minutes. When pasta is done,
drain
the pasta and the carrots in a colander. Shake colander
to
release all the water. Immediately turn into an extra large
bowl
and toss with the prepared dressing and drained tuna.
5. Refrigerate
overnight or place in freezer to cool quickly.
Makes 12 servings
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