Seashell Salad Nicoise
8 ounces of pasta shells
2 stalks celery, minced
1 large onion, minced
3/4 cup of chopped red pepper
4 pitted black olives, sliced reserve can liquid
1/2 teaspoon of oregano
1 anchovy fillet, minced, optional
1 tablespoon of olive oil
Salt and pepper to taste
2 to 3 tablespoons of red wine vinegar
1 1/2 cups of partially cooked sliced green beans
one 13 ounce can of water packed solid white tuna, undrained
Lettuce leaves
4 medium tomatoes, cut into wedges
Cook pasta in boiling, salted water until just tender, following package
directions; drain.
Mix pasta with celery, onion, red pepper, olives, oregano, anchovies if
desired, olive oil and 1/4 cup liquid from olives. Season with salt and
pepper. Add vinegar 1 tablespoon at a time to taste. refrigerate for 3
hours.
At serving time, stir green beans into salad. Drain liquid from canned tuna
into salad, toss well. Arrange bed of lettuce on serving platter. Pile salad
mixture on top. Top with flaked tuna and tomato wedges. Serves 8 |
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