Antipasto Salad with White Bean Dressing

SERVES: 6

COOK TIME: 10 Min

This is no longer reserved for fancy Italian restaurants. Now you can enjoy it at home and no one will guess how simple it was to throw together. That's okay, let 'em think you fussed.

What You'll Need

1/2 pound rainbow rotini
1 teaspoon dried oregano
1 head lettuce, separated into leaves
1 can (14 ounces) artichoke hearts, drained and cut into quarters
2 cans (6 ounces each) tuna in water, drained
1 can (6 ounces) pitted ripe olives, drained
1 (15-ounce) can great Northern beans, rinsed, drained and divided
2 small tomatoes cut into wedges
1 medium cucumber, peeled and sliced
1 small red onion, peeled and sliced
4 ounces feta cheese, cut into cubes or crumbled
3 tablespoons olive or vegetable oil
1 tablespoon Dijon-style mustard
3 tablespoons milk or as needed
2 tablespoons lemon juice
Salt to taste
White pepper to taste

What to Do

In a medium-sized pot of boiling salted water, cook the rotini to desired doneness; drain, cool, and return to pot. Toss the rotini with the oregano.
On a large serving platter, make a bed of lettuce; arrange the rotini, artichoke hearts, tuna, olives, 1/2 the can of beans, tomatoes, cucumber, and onion slices attractively.
Distribute feta cheese over everything.
In a food processor or blender, make the dressing by processing the remaining 1/2-can of beans, oil and mustard until smooth; add enough milk to make the desired dressing consistency. Season the bean mixture with the lemon juice, salt and white pepper. Serve over the antipasto salad.