Mediterranean Pasta Salad

Ingredients

• 4 fillet anchovy 
• 0.3 cup balsamic vinegar 
• 0.5 teaspoon mustard dry
• 0.3 cup flat-leaf parsley fresh loosely packed
• 2  garlic cloves 
• 1 tablespoon juice of lemon fresh
• 16 ounce pasta 
• 0.8 cup olive oil 
• 0.3 teaspoon pepper 
• 1 teaspoon salt 

Equipment

• food processor

Directions

1. Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides. Cover vinaigrette, and chill 2 hours.
2. Cook pasta according to package directions. Rinse with cold water; drain. Toss cooked pasta with vinaigrette.
3. Mediterranean Antipasto Salad Platter: Prepare an additional recipe of the vinaigrette for Mediterranean Pasta Salad; do not add pasta. Marinate cooked green beans, pitted kalamata olives, and grape tomato halves in the vinaigrette 30 minutes; drain.
4. Serve marinated items on a large platter with Mediterranean Pasta Salad, canned tuna, quartered hard-cooked eggs, drained capers, and red onions.