al dente pasta salad nicoise
1 bag Al Dente Pasta (I used Basil Fettuccine)
1 can (high quality) tuna fish, drained
3 tomatoes, chopped or pint of cherry tomatoes
1/2 lb. green beans, blanched in salted, boiling water until tender
3 scallions, chopped
1 cup black olives, halved
1 tablespoon capers (optional)
1/2 cup feta or fresh mozzarella
For the dressing:
1/4 cup vinegar (white wine or white balsamic)
1/2 cup olive oil
1 tsp. Dijon mustard
1/2 cup chopped parsley
salt and pepper
Whisk together the vinegar, mustard, and seasonings. Slowly add the oil until combined.
Cook Al Dente Pasta as directed for 3 minutes. Drain well and rinse in cold water. Combine pasta with dressing and all other ingredients. Season to taste. Serve at room temperature.
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thank you for the info I wasn’t sure how to throw this salad together for an event I offered to make a dish for.
I changed some of the ingredients, but it turned out wonderful.