Tuna Niçoise Pasta Salad
The classic tuna Niçoise salad gets transformed into a healthy pasta salad perfect for summer entertaining!
20 Minutes Total Time
1 Serving
Ingredients
- 1 egg
- 1 new potato
- 1/8 lb. French green beans
- 1/8 lb whole wheat rotini pasta
- 1/4 pint cherry or grape tomatoes, halved or quartered
- 1/8cup niçoise or kalamata olives, roughly chopped
- 2 – 2.5 oz. packet Genova Yellowfin Tuna in Extra Virgin Olive Oil
Dressing:
- 1/2 Tlbs. balsamic vinegar
- 1/2 tsp. Dijon mustard
- 1 tsp. olive oil
- A pinch of salt and sugar
- ½ tsp. salt
- 3 tsp olive oil
Directions
- Fill a small bowl with ice water.
- Fill two small pots with water. Add egg and potato to one pot. Season both with salt. Bring both pots to a rolling boil. Once they come to a boil, set a timer for 8 minutes, remove egg after 8 minutes and let cool. Cook potatoes until fork-tender, about 10 minutes. Add green beans to pot without egg and potato, cook for 1-2 minutes, remove with tongs and plunge into ice water. Add whole wheat pasta to the pot without the egg and potato. Cook pasta until aldente, drain and run under cool water until pasta is cold.
- Peel egg and quarter. Quarter potato. Cut ends of green beans.
- Toss pasta with eggs, potatoes, green beans, tomatoes, olives, tuna, and dressing. Season to taste with salt and pepper.
