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Pasta Salad Nicoise

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Source: Pasta - Cooking with Style

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 6

RECIPE INGREDIENTS

Dressing:

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1 clove garlic, crushed

salt and black pepper

1/2 cup olive oil

1/4 cup olive oil

1 clove garlic, crushed

10 oz fresh tuna, skinned and sliced

8 oz shell pasta

8 oz green beans trimmed, cut into 2-in lengths and blanched

10 oz cherry tomatoes

6 1/2 oz yellow teardrop tomatoes (optional)

3 1/2 oz small, black olives

1 jar (6 oz) marinated artichoke hearts, halved

4 hard-cooked eggs, peeled and quartered

1 tablespoon each chopped parsley, basil and chives

1 can (2 oz) anchovy fillets, drained

Pasta Salad Nicoise Recipe at Cooking.com

DIRECTIONS

FOR DRESSING: Combine all ingredients in a jar and shake well. Cook the pasta in boiling salted water until al dente. Run under cold water, drain thoroughly and allow to cool.

Heat the oil in a frying pan and sauté the garlic for about 30 seconds. Add the tuna and cook gently for a minute or two on both sides until it is just cooked, but still rare in the middle. (Canned tuna can be used if fresh is unavailable.) Remove from the pan, drain on a paper towel and allow to cool.

TO SERVE: Combine all of the remaining ingredients with the tuna. Pour over the desired quantity of dressing. Stir carefully and thoroughly to coat all ingredients with the dressing.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

353

Fat. Total:

21g

Fiber:

Carbohydrates, Total:

21g

Sodium:

672mg

% Cal. from Fat:

54%

Cholesterol:

168mg

Protein:

22g

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