Ingredients: 1 small Walla Walla Sweet Onion 4 ounces small shell pasta 1/4 cup olive oil 3 tablespoons tarragon-flavored vinegar 1 large clove garlic, chopped 4 medium tomatoes, cut into wedges 1 6 1/2-ounce can tuna 1/2 cup Greek olives 3 hard-cooked eggs, quartered several leaves of leaf lettuce Vinaigrette: 3/4 cup olive oil 3 tablespoons white wine vinegar 1/2 cup coarsely cut basil leaves 2 teaspoons Worcestershire sauce 1 teaspoon freshly ground black pepper Directions:1. Peel onion and slice crosswise. Separate into individual rings. 2. Cook and drain pasta. Combine the pasta shells with the olive oil, tarragon vinegar and garlic. Cover and marinate overnight. 3. Divide the marinated pasta in four portions and place in the middle of four luncheon-size plates. Place a few leaves of lettuce on one side of each plate, then arrange tomatoes, tuna, olives, eggs and onion rings around the pasta. 4. Blend the vinaigrette ingredients and pour over the salads just before serving, or pass the dressing separately in a bowl. |