PASTA SALAD NICOISE

Makes: 12 servings

Prep: 30 minutes
Cook: 22 minutes

Salad:
1/2 pound green beans, trimmed and cut into 1-1/2 inch pieces
1 pound medium size shell-shaped pasta
1 small cucumber, seeded, chopped
1 small red onion, halved and thinly sliced crosswise
1 pint (about 2 cups) cherry tomatoes, each tomato halved
2 cans (6 ounces each) solid white tuna packed in water, drained and broken into small pieces
1/2 cup kalamata olives, pitted, halved

Dressing:
2 teaspoons Dijon mustard
1/3 cup fresh lemon juice
3 tablespoons red-wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon dried oregano
pinch black pepper
2/3 cup extra-virgin olive oil

1. Salad: Bring large pot of water a boil. Add green beans; boil until crisp-tender, about 6 minutes. Remove beans with a slotted spoon to a colander; immediately rinse with cold running water. Lightly salt the boiling water. Add the pasta to the boiling water; cook pasta following package directions. Drain in a colander, rinsing with cold water; let the pasta cool.

2. In a large bowl, mix green beans, the cooled pasta, cucumber, red onion, tomatoes, tuna and olives.

3. Dressing: In small bowl, whisk together the mustard, lemon juice, vinegar, sugar, salt, oregano and black pepper. While whisking, add the oil in a thin stream; continue to whisk until smooth and oil is incorporated.

4. To serve; Pour dressing over the top of the salad; gently toss the salad with 2 large spoons to evenly coat all the ingredients with the dressing.