Ingredients
1 pound tricolor pasta
juice of one large lemon
1/4 cup olive oil
1 tablespoon GOLDEN BLOSSOM HONEY
1/4 teaspoon black pepper
1 (6 ounce) can tuna packed in water, drained
1/3 cup kalamata olives, chopped
3 tablespoons pine nuts, toasted
1 small clove garlic, chopped
2 tablespoons fresh parsley, chopped
1/2 cup fresh basil, chopped
4 ounces feta cheese, crumbled
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook pasta according to package directions until al dente.
Meanwhile in a small bowl, whisk together lemon juice, olive oil, honey and pepper. In a medium bowl toss remaining ingredients.
Drain pasta, add lemon mixture, toss in remaining ingredients and serve.
Serves: 4
Meanwhile in a small bowl, whisk together lemon juice, olive oil, honey and pepper. In a medium bowl toss remaining ingredients.
Drain pasta, add lemon mixture, toss in remaining ingredients and serve.
Serves: 4
