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Pasta Salad Niçoise


By The Local Cook (Visit website)




Chances are that you already have the ingredients in your pantry for this main dish salad adapted from The Simple Art of EatingWell: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals (EatingWell).


The original recipe calls for fresh basil and chives, but as it’s the middle of winter in Michigan I made do with what I had.


Ingredients:



2 cloves garlic (minced)
1/2 tsp salt
tw0 cans (5-6 oz each) of water-packed tuna
1/2 cup diced jarred roasted red bell peppers
1 Tbsp dried basil
1/4 cup black olives (chopped)
2 Tbsp capers
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp lemon juice
1/2 tsp freshly ground pepper
12 ounces pasta

Directions:


Combine all ingredients except pasta and let sit while flavors blend. Meanwhile, cook pasta according to package directions. Drain and mix the tuna mixture with the pasta.


The Verdict:


I used huge pasta shape because that’s what I had, but I think the smaller macaroni would have worked better. Regardless, it was tasty and super fast to put together.


Nutrition info: 301 calories, 6 g fat, 16 g protein in 1 1/3 cup.


This post shared at Pennywise Platter Thursday , Things I Love Thursday, Food on Fridays, Grocery Cart Challenge, and Friday Potluck


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