Monday, April 1, 2013

Gluten Freedom: Nicoise Salad

Nicoise Pasta Salad:  ½ lb. green beans,     2 hard boiled eggs, chopped,   1 small red onion, thinly sliced,    ⅓ cup of black olives,   6 oz. tuna fish, drained,     1 tsp. Dijon mustard,   1 tbsp. of lemon juice,     4 tbsp. of olive oil,   1 tbsp. of fresh tarragon, minced,    1 tbsp. of fresh parsley, minced,   12 oz. jovial brown rice fusilli.

In large serving bowl, whisk together olive oil, lemon juice, mustard, parsley and tarragon with salt to taste. Mix in tuna and olives and set aside. Bring 4 quarts of water to a rolling boil with salt to taste. Add green beans and cook for 5-7 minutes. Remove green beans with slotted spoon but do not drain the water. Chop green beans and toss with other ingredients in serving bowl. Cook pasta according to package directions in the green bean cooking water. Drain in a colander and briefly rinse the pasta with cold water to cool. Toss pasta in the serving bowl, add red onions and eggs and mix well before serving. Recipe courtesy of

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