By Fitness and Freebies
Pasta Nicoise made with Italian vinaigrette and tuna packed in water plus green beans and black olives.
12 ounces uncooked rotini
1 bottle (8 ounce) Italian vinaigrette
1 can (6 ounces) tuna packed in water, drained
3 eggs, hard boiled, peeled and cut into wedges
1 cup frozen green beans, thawed
1/4 cup Pitted Black Olives
Cook pasta according to package directions. Drain.
Reserve 1/4-cup vinaigrette. Toss pasta with remaining vinaigrette; place in serving bowl or on individual plates.
Arrange tuna, eggs, green beans and olives on top of pasta.
Drizzle with reserved vinaigrette. Serve chilled or at room temperature.
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Contrary to popular belief, you do not have to add oil to cooking pasta. If you use enough water and stir the pasta occasionally while it is cooking, your pasta will not stick together. This helps you reduce calories as well.