Pasta Salad Nicoise

Rice Pasta enhances this Nicoise-style salad and deliciously absorbs the tuna flavored dressing. Add a few anchovies to the dressing for a more traditional taste. This recipe is a keeper!

Yield

4-6 servings, 11 cups

Time

30 minutes to assemble
10 minutes to cook
Total time: 40 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2-6 oz cans tuna packed in olive oil*
3 tablespoons fresh lemon juice (2-4 lemons)
Salt and fresh cracked black pepper
1/2 lb green beans, stem end trimmed off
1-12 oz jar quartered and marinated artichoke hearts, drained
1 cup cherry or grape tomatoes, halved
1 cup pitted Kalamata olives
1 cup thinly sliced red onions
4 large hard-boiled eggs, cut into wedges
1/2 cup chopped Italian parsley, flat leaf not curly
*Use any oil packed tuna if olive oil tuna (from Italy) is not available. Do not use water packed tuna, because tuna oil is part of dressing.

Directions

1.	Put a large pot of water on to boil. Meanwhile, drain oil from tuna into a small bowl. Add lemon juice. Add salt and pepper to taste, whisking well. Set dressing aside and refrigerate tuna.
2.	When water comes to a boil, salt generously. Add green beans and cook 3-4 minutes or until tender-crisp. Make a bowl of ice water to cool green beans. With a slotted spoon, transfer beans to ice water and set aside.
3.	Cook Notta Pasta according to box directions. Drain and rinse very briefly. Add warm pasta to a bowl and toss with 1/2 dressing. Refrigerate uncovered 5 minutes minimum.
4.	Drain green beans and add to a large bowl. Add tuna, artichokes, tomatoes, olives, onion, eggs, and parsley. Add pasta and remaining dressing. Toss gently and serve! Refresh any leftovers with an extra squeeze of lemon juice.

Pasta Salad Nicoise

In this recipe

Notta Pasta Rice Fettuccine