Pasta salad nicoise

Yield: 8 Servings

Measure Ingredient
⅓ cup Salad oil
3 tablespoons Lemon juice
2 tablespoons Vinegar
½ teaspoon Dry mustard
½ teaspoon Paprika
2 teaspoons Dried basil; crushed
8 ounces Linguine; broken in half
1 cup Cherry tomatoes; halved
1 pack (9 ounces) frozen French-style green beans; cooked, drained, and chilled
1 can (12 ounces) tuna; drained and flaked
4 \N Eggs; (hard cooked and sliced)
½ cup Lindsay┬« Small Pitted Ripe Olives; drained

For salad dressing, in a screw-top jar shake together salad oil, lemon juice, vinegar, dry mustard, paprika, and basil.

Cook linguine in boiling salted water until tender. Immediately drain in colander. Rinse with cold water; drain, In salad bowl, combine linguine, cherry-tomato halves, and green beans. Pour dressing over mixture. Toss gently to mix.

Break the tuna into bite-size chunks; mound tuna atop linguine mixture.

Arrange sliced eggs and olives around tuna. Cover and chill several hours.

Toss gently before serving.

Source: Best Recipes of the Great Food Companies Recipe by: Lindsay International, Inc.

Posted to MC-Recipe Digest V1 #991 by "M. Hicks" <nitro_ii@...> on Jan 7, 1998

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