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Parve
Easy
25 Minutes
Diets 
This salad can serve as a meal in itself. Even though it has a distinctive restaurant flavor, it’s very easy to prepare at home. It tastes best after sitting in the fridge for an hour or two.
1 package of pasta (use the tri-color variety for special events)
6 medium-sized pickles
1/2 cup Gefen Black Olives
2 cups cherry tomatoes
2 heaping tablespoons Gefen Mayonnaise
1/3 teaspoon mustard
1 can Gefen Tuna
4 tablespoons olive oil
salt, to taste
5 cloves of garlic, crushed
2 cups snipped fresh basil (or parsley)
pepper, to taste
Cook the pasta according to package instructions.
Cut the pickles into thin rounds. Remove the pits from the olives. Cut the cherry tomatoes into halves or quarters, depending on their size.
Mix together the mayonnaise and mustard and combine with the pasta and tuna. Stir and add the olive oil, salt, and pepper.
Add the garlic, basil, and all the vegetables.
Stir well and transfer to the fridge for about two hours before serving.
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I’ve been making this recipe for the past couple years for erev Tisha bav, my family loves it
I would like to serve this for Third Meal. Do I prepare it before Shabbos? will it still feel fresh on Shabbos?? If I do it on Shabbos, what about the crushed garlic? can I crush garlic on shabbos??
HIT! We make this over and over… got it from my aunt who had clipped it years ago from a FF magazine. A real winner!! So glad to see it digitalized here.
I love when I have a go-to spot for my recipes that I can access anywhere!