Cavatappi Niçoise

Look for Mediterranean white tuna at specialty markets. This premium product makes a difference in this salad. Total time: 32 minutes.

Yield: 4 servings (serving size: 2 1/4 cups)

Ingredients

• 8  ounces  haricots verts, trimmed and halved
• 8  ounces  uncooked cavatappi pasta
• 1  (7.76-ounce) can solid white tuna, packed in oil
• 1  cup  grape tomatoes, halved
• 1/3  cup  niçoise olives, pitted
• 2  tablespoons  minced shallots
• 2  tablespoons  capers, drained
• 2  tablespoons  extravirgin olive oil
• 1  tablespoon  red wine vinegar
• 1  tablespoon  balsamic vinegar
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 4  anchovy fillets, drained

Preparation

1. Cook beans in boiling water 3 minutes; remove with a slotted spoon. Rinse under cold water; drain. Place beans in a large bowl. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Add pasta to beans.

2. Drain tuna through a sieve over a bowl, reserving oil. Flake tuna with a fork. Add tuna and next 4 ingredients (through capers) to bowl; toss. Combine reserved oil, olive oil, and remaining ingredients in a blender; process until smooth. Pour oil mixture over pasta mixture; toss to coat.

Nutritional Information

Calories:

431 (27% from fat)

Fat:

12.8g (sat 1.6g,mono 7.7g,poly 1.6g)

Protein:

26.5g

Carbohydrate:

50.4g

Fiber:

3.9g

Cholesterol:

23mg

Iron:

2.8mg

Sodium:

852mg

Calcium:

59mg