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Pasta Salad Nicoise! It's just Nicoise Salad, with a little extra dressing, mixed into pasta. It's terrific.
Niçoise Pasta Salad
6 oz (175gr) green beans
1/2 cup cherry tomatoes
1/2 yellow bell pepper
1 large can tuna (9 oz, (250gr)
2 eggs, hard boiled
1/2 cup black olives, pitted and halved
2 tbs fresh snipped chives
1 1/4 cups (5oz) pasta, penne, fusilli
4 anchovy fillets, optional
Vinaigrette
1/3 cup olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh tarragon
2 tbs snipped chives
Cook pasta according to package directions. Top and tail beans and cut in half. Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. Add beans and blanch for 3 minutes. Drain and rinse with cold water. To make vinaigrette whisk vinegar, mustard and lemon juice. Slowly whisk in oil and whisk until it emulsifies. Add tarragon and chives and put into a large salad bowl. Add beans to vinaigrette. Cut cherry tomatoes in half and add to vinaigrette. Slice half of the pepper and add to vinaigrette. Add chives, olives and drained tuna, stir gently to combine. When pasta is cooked, drain and add to mix in salad bowl. Toss lightly. Quarter eggs and arrange on top. Garnish with anchovies, if desired, and serve.
It's either this, or my own lasagne: I use four kinds of Italian cheese (not counting the ricotta); two kinds of sauce; and both spinach and sausage. I have had several people tell me it's the best they have ever eaten.
Niçoise Pasta Salad
6 oz (175gr) green beans
1/2 cup cherry tomatoes
1/2 yellow bell pepper
1 large can tuna (9 oz, (250gr)
2 eggs, hard boiled
1/2 cup black olives, pitted and halved
2 tbs fresh snipped chives
1 1/4 cups (5oz) pasta, penne, fusilli
4 anchovy fillets, optional
Vinaigrette
1/3 cup olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh tarragon
2 tbs snipped chives
Cook pasta according to package directions. Top and tail beans and cut in half. Fill a medium saucepan 2/3 full of water and bring to a boil over high heat. Add beans and blanch for 3 minutes. Drain and rinse with cold water. To make vinaigrette whisk vinegar, mustard and lemon juice. Slowly whisk in oil and whisk until it emulsifies. Add tarragon and chives and put into a large salad bowl. Add beans to vinaigrette. Cut cherry tomatoes in half and add to vinaigrette. Slice half of the pepper and add to vinaigrette. Add chives, olives and drained tuna, stir gently to combine. When pasta is cooked, drain and add to mix in salad bowl. Toss lightly. Quarter eggs and arrange on top. Garnish with anchovies, if desired, and serve.
It's either this, or my own lasagne: I use four kinds of Italian cheese (not counting the ricotta); two kinds of sauce; and both spinach and sausage. I have had several people tell me it's the best they have ever eaten.
source(s):
Katie Zeller
Katie Zeller
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