TLC Cooking "Pasta Niçoise"

Pasta Niçoise

Pasta Niçoise

Prep and Cook Time 20 minutes

YIELD Makes 6 servings
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INGREDIENTS

3	eggs
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

PREPARATION:

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.

This recipe appears in: French

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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