Fusilli Panzanella di Tonno
½ loaf of day old semolina bread,
1 fresh mozzarella
1 can of Italian tuna
1 cup of chopped bell peppers
1 cup of cherry tomaotes sliced in half
1 English cucumber quatered
¼ cup of slivered sun dried tomatoes
1 bag of baby greens or arugula or
½ cup of chopped Italian parsley
Extra virgin olive oil
Salt and pepper
Have the pasta cooked and tossed and coated with extra
Virgin olive oil and place in a large pasta bowl.
Cut the bread into cubes and toss with olive oil
salt and pepper and grated cheese.Toast in the oven
until lightly browned.
Layer your ingredients over the pasta,and topping with
Season with salt and pepper and drizzle oil and balsamic
Vinergar to taste.
Let the salad sit for one half hour and serve.