Prep and Cook Time 20 minutes
Makes 6 servings
|12||ounces uncooked rotini pasta|
|1||bottle (8 ounces) Italian vinaigrette, divided|
|1||can (6 ounces) tuna packed in water, drained|
|1||cup frozen green beans, thawed|
|1/4||cup pitted black olives|
- Place eggs in small saucepan; cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low; simmer eggs 15 minutes. Pour off water and cover eggs with crushed ice or ice cubes. Rinse in cool water.
- While eggs are cooking, cook pasta according to package directions; drain and rinse in cool water.
- Reserve 1/4 cup vinaigrette. Toss pasta with remaining vinaigrette; place in serving bowl or on individual plates.
- Arrange tuna, beans and olives on top of pasta. Peel eggs and cut into wedges; arrange on pasta. Drizzle with reserved vinaigrette.
|Total Fat||23 g|
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