Pasta Niçoise Recipe: A Classic Mediterranean Delight

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:

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.

This recipe appears in: French 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