Title: Pasta Salad Nicoise
Categories: None
Yield: 8 Servings

1/3 c Salad oil
3 tb Lemon juice
2 tb Vinegar
1/2 ts Dry mustard
1/2 ts Paprika
2 ts Dried basil; crushed
8 oz Linguine; broken in half
1 c Cherry tomatoes; halved
1 pk (9 ounces) frozen
-French-style green beans;
-cooked, drained, and
-chilled
1 cn (12 ounces) tuna; drained
-and flaked
4 Eggs; (hard cooked and
-sliced)
1/2 c 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"
on Jan 7, 1998