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Pasta Niçoise

Pasta Niçoise

Pasta Niçoise

Prep and Cook Time 20 minutes


Makes 6 servings


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


  1. 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.
  2. While eggs are cooking, cook pasta according to package directions; drain and rinse in cool water.
  3. Reserve 1/4 cup vinaigrette. Toss pasta with remaining vinaigrette; place in serving bowl or on individual plates.
  4. Arrange tuna, beans and olives on top of pasta. Peel eggs and cut into wedges; arrange on pasta. Drizzle with reserved vinaigrette.

Nutritional Information

Sodium 662 mg
Protein 15 g
Fiber trace g
Carbohydrate 22 g
Cholesterol 115 mg
Total Fat 23 g
Calories 351

Dietary Exchange

Fat 4-1/2
Meat 2
Vegetable 1
Starch 1

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