Tuna Niçoise Pasta Salad
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 180g tin tuna in spring water or brine ( drained)
- • 75 g dried pasta twists
- • 75 g fine green beans (trimmed and cut in half)
- • 10 cherry tomatoes (halved)
- • 1/2 red onion (peeled and sliced)
- • 10 pitted olives
- • 50 g mixed salad leaves
- • 2 eggs
- • 75 g fat free yoghurt
- • 1 tsp Dijon mustard
- • 1/4 tsp dried dill
- • pinch garlic granules
- • 1 lemon (juice only)
- • 1/2 tsp honey
- • salt and freshly ground black pepper
Preparation Steps
Boil the eggs for 8 minutes, then plunge into cold water to cool. Peel and cut in half.
While the eggs are cooling, cook the pasta for 9-12 minutes or according to packet instructions. Cool under some cold water and drain.
While the pasta is cooking, cook the green beans in a pan of boiling salted water. We cooked them for 5 minutes, so they still had some "bite" but cook them a little longer if you prefer. Plunge into cold water to cool quickly and drain well.
Whisk together the dressing ingredients, and season with the salt and pepper, according to taste.
Divide the salad leaves onto 2 plates, arrange the remaining salad ingredients on top, and serve drizzled with the dressing.