A pasta salad with the flavors of the traditional salad Niçoise. The salad can be made several hours in advance and refrigerated.
4 servings
3 cups cooked small pasta shells, room temperature
12–16 Greek olives, pitted, sliced
2 cups fresh green beans, cooked
¼ cup sliced green onions
1 tomato, chopped
1 can (6 ounces) solid white tuna in water, drained
Niçoise Dressing (see p. 377)
Salt and pepper, to taste
1. Toss all ingredients, except salt and pepper, in salad bowl; season to taste with salt and pepper.
Makes about ¾ cup
½ cup loosely packed parsley
¼ cup each: tarragon wine vinegar, water
1 large clove garlic
1–2 tablespoons olive oil
½ teaspoon Dijon mustard
1 teaspoon dried oregano leaves
1. Process all ingredients in blender until smooth.
Per Serving:
Calories: 251
% of calories from fat: 25
Fat (gm): 7.2
Saturated fat (gm): 1.1
Cholesterol (mg): 17.9
Sodium (mg): 289
Protein (gm): 15.8
Carbohydrate (gm): 32.4
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.0
Meat: 1.0
Fat: 1.0
45-MINUTE PREPARATION TIP: Begin cooking pasta and green beans before preparing the rest of the recipe. Rinse in cold water.