| | -JUDI M. PHELPS |
| 1/2 | lb | Corkscrew or radiatore pasta |
| 1 | ts | Salt |
| 1/2 | c | Extra-virgin olive oil |
| 4 | tb | Balsamic vinegar |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Basil; crush with fingers |
| 1/4 | ts | Oregano; crush with fingers |
| 1/4 | ts | Freshly ground pepper |
| 2 | | Cloves garlic; minced finely |
| 8 | | Anchovy fillets; cut into thirds |
| 2 | tb | Capers; drained |
| 1 | | Can garbanzo beans; drained |
| 1 | | (14 oz) can artichoke hearts or you can use a pkg of frozen artichoke hearts cooked |
| 7 | oz | Can albacore tuna in water; drained and flaked |
| 1 1/4 | c | Zucchini; sliced and cut in half |
| 1/3 | c | Scallions; chopped |
| 4 | oz | Mozzarella cheese; diced |
| 2 | lg | Tomatoes; cut into wedges |
