Pasta Salad Nioise

Pasta Salad Nioise
Servings: 12 Prep 30 mins Cook 22 mins

Ingredients

Salad:
  • 1/2 pound green beans, trimmed and cut into 1-1/2-inch pieces
  • 1 medium shell-shaped pasta
  • 1 small cucumber, seeded and chopped
  • 1 small red onion, halved and thinly sliced crosswise
  • 1 pint (about 2 cups) cherry tomatoes, each tomato halved
  • 2 cans (6 ounces each) solid white tuna packed in water, drained and broken into small pieces
  • 1/2 cup kalamata olives, pitted and halved
Dressing:
  • 2 teaspoons Dijon mustard
  • 1/3 cup fresh lemon juice
  • 3 tablespoons red-wine vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • Pinch black pepper
  • 2/3 cup olive oil

Make It

Salad:

1. Bring large pot of water to a boil. Add green beans; boil until crisp-tender, about 6 minutes. Remove the green beans with a slotted spoon to a colander; immediately rinse with cold running water to stop the cooking. Lightly salt the boiling water. Add the pasta to the boiling water; cook pasta following package directions. Drain in a colander, rinsing with cold water; let the pasta cool.

2. In a large bowl, combine green beans, the cooled pasta, cucumber, red onion, tomatoes, tuna and olives until well mixed.

Dressing:

3. In small bowl, whisk together the mustard, lemon juice, vinegar, sugar, salt, oregano and black pepper. While whisking, add the oil in a thin stream; continue to whisk the dressing until smooth and the oil is thoroughly incorporated.

To serve:

4. Pour dressing over the top of the salad; gently toss the salad with 2 large spoons to evenly coat all the ingredients with the dressing. Serve. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 325, Fat, total (g): 15, chol. (mg): 10, sat. fat (g): 2, carb. (g): 36, fiber (g): 3, pro. (g): 12, sodium (mg): 303, Percent Daily Values are based on a 2,000 calorie diet.