Shells With Tuna and Feta Cheese

• 13 package medium-size shell macaroni
• salt
• 1 small head escarole or iceberg lettuce
• 2 large tomatoes
• 2 green onions
• 1/2 c. Kalamata olives or pitted ripe olives
• 1/4 c. olive oil
• 2 tbsp. lemon juice
• 1 tsp. dried oregano leaves
• 1 tsp. Dijon mustard
• 1/4 tsp. coarsely ground black pepper
• 1 can tuna in water
• 2 oz. tomato-basil or plain feta cheese

1. In saucepot, prepare shell macaroni as label directs, using 2 teaspoons salt in water.
2. Coarsely chop enough escarole to equal 6 cups lightly packed.
3. Cut tomatoes into 1/2-inch pieces.
4. Thinly slice green onions.
5. Remove pits from olives; coarsely chop (or slice pitted ripe olives).
6. In large bowl, with wire whisk or fork, mix olive oil, lemon juice, oregano, mustard, pepper, and 1/4 teaspoon salt.
7. Drain shells; rinse with running cold water; drain again.
8. Place shells in bowl with dressing; add lettuce, tomatoes, green onions, and olives; toss gently to mix.
9. To serve, spoon pasta salad onto 4 dinner plates.
10. Drain tuna and break into chunks; tuck into salad.
11. Sprinkle pasta salad with crumbled feta cheese.

macaroni, salt, head, tomatoes, green onions, olives, olive oil, lemon juice, oregano, mustard, ground black pepper, tuna, tomatobasil

Taken from www.delish.com/recipefinder/shells-tuna-feta-cheese-419 (may not work)