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Beline Obeid

Chilled pasta salad combines leftovers

A la Annie


August 02, 2012
It's a good thing when leftovers in the refrigerator become the inspiration for yet another meal. Thus, the case as I found myself with extra cooked fingerling potato slices and baby green beans. Having also just under a pound of cooked farfalle (bow tie), I decided to make a chilled pasta salad using the classic ingredients for a la nicoise (nee-SWAHZ).

A few leftovers make a yummy summer salad. photo by Virginia O. McCoy.
I tossed the leftovers with canned tuna, Kalamata olives and hard boiled eggs. Olive oil, vinegar and fresh herbs round out this good summer entree.

Pasta Salad

a la Nicoise

1/2 lb. cooked pasta (such as bow tie or penne)

1/2 cup cooked potato slices or small wedges (such as fingerlings or red skins)

1 1/2 cups cooked petite green beans

3 - 6 oz. cans albacore tuna, drained and flaked

1 cup cherry tomatoes, halved (or other chopped tomato)

3/4 cup Kalamata olives, halved

1/3 cup (packed fresh chopped basil leaves

1/4 cup chopped fresh parsley

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar (or white vinegar or lemon juice)

salt and pepper to taste

4 hard cooked eggs, peeled and quartered

Combine cooked pasta in a large bowl with potatoes, green beans, tuna, tomatoes and olives. Toss in fresh herbs. Whisk together olive oil and vinegar.

Pour over salad and toss. Taste and season with salt and pepper, tossing often. Transfer pasta salad to a serving bowl and top with hard cooked egg quarters. Sprinkle with additional chopped fresh parsley, if desired.

If you make the salad ahead of time you'll want to retoss it with a bit more olive oil before serving.

This tasty pasta a la nicoise draws rich flavor from the olives and extra virgin olive oil. Lemon lovers might want to splash a dash on just before serving.


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