San Francisco Deli Salad

Years ago we were in downtown San Francisco with the girls.  It was lunchtime and we stopped in at a little little take-out deli (wish I could remember the name).  One bite of this salad and we were all in love.  The flavors of sun-dried tomatoes, tuna, pasta and capers all covered in tangy balsamic dressing were a winner. Poor Erin, she shared most of her lunch.  We all wished we had picked her salad.  As soon as we got home, I recreated it.  

It's not the most beautiful salad I've ever made but it's one of the most flavorful.  With just 5 or 6 ingredients it might be the simplest but don't let the easy preparation and number of ingredients fool you.  It's so good you'll want to make it again and again (we do).

It easily packs in a lunch bag or box and it only gets better after a day in the refrigerator.  Best of all, you probably have all of the ingredients already in your pantry and fridge.

I give you the San Francisco Deli Salad...by way of City Home/Country Home.  One of the best things we ever brought home from a vacation.

San Francisco Financial District Deli Salad

            Inspired by a take-out salad eaten while on vacation

1 pound of pasta, like rottini or penne

½ cup of  capers , drained, rinsed, and chopped

½ cup of  black olives, chopped (optional)

1 can of water packed albacore tuna, drained

¾ cup of sun-dried tomatoes, chopped (if using oil marinated tomatoes, drain well)

1 recipe (or bottle) of balsamic vinegar salad dressing

Cook pasta and drain.  Toss the pasta in a salad bowl with the next four ingredients.  Pour dressing over the salad and toss to coat.  Use as much dressing as you need to flavor the pasta.  Let it marinate for several hours or overnight before serving.

Serve cold.