Niçoise Salad with Tuna and Ditalini Pasta
small handful/2 oz. green beans or haricots verts
cups/2 oz. baby arugula
plus additional for drizzling
cup/4 oz. medium diced tomato
5 oz. can tuna packed in oil, drained
Place egg in a small saucepan and cover with water. Bring water to a boil. Turn off heat and let sit for 10 minutes. Drain and cover with cold water. Reserve.
Bring a large pot of salted water to a boil. Cook the radiatori according to package directions. Drain and reserve.
Bring a small saucepan of salted water to a boil. Add the green beans and cook until al dente (about 5 minutes). Drain and reserve.
Place the arugula and radiatori in a bowl and toss with the vinaigrette. Season to taste with salt and pepper.
Place the arugula on a large plate. Arrange the green beans, tomatoes, and tuna around the salad in neat bundles. Peel the egg and cut it into quarters, then place the pieces around the salad.
Drizzle with additional vinaigrette, if desired.
National Pasta Association Recipe