Pasta Salad Nicoise
Bring this simple and tangy pasta salad to any summer barbeque or picnic.
Makes
Serving size
Ingredients
4 cups small shell macaroni, cooked to package instructions
1 tablespoon plus ⅓ cup olive oil, divided
2 cups fresh haricots verts (French green beans), cut into 1-inch pieces
½ cup lemon juice
2 teaspoons dry mustard
1 tablespoon fresh parsley, chopped
1 teaspoon fresh basil
7 ¾ ounces tuna, cooked without oil or seasonings (may use canned, water-packed, drained)
5 scallions, chopped (both green and white parts)
¼ teaspoon freshly ground black pepper
Instructions
- Toss pasta with 1 tablespoon olive oil in a bowl and set aside.
- Cook green beans in boiling water for 2 minutes.
- Transfer to colander and cool under cold, running water. Drain.
- In a large bowl, combine ⅓ cup olive oil, green beans, lemon juice, dry mustard, parsley and basil.
- Add tuna, scallions, pasta, and pepper.
- Toss, then cover and chill at least 1 hour.
Cooking Tip
Make this dish more colorful by adding red and yellow peppers. If you cannot find haricots verts, substitute any other kind of fresh green beans.
Recipe contributed by Satellite Healthcare
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