250g Farfalle or pasta of your choice, cooked and cooled 2 Cans (170 g) tuna chunks in water, drained 3 Tbsp (45ml) capers, drained 1/2 Cup (125 ml) green or black olives, de-pipped and chopped Zested peel of 1 large lemon 1 Bunch spring onions or 1 red onion, chopped 150g Green beans, blanched and halved 2 Large handfuls rocket leaves 1 Handful Italian parsley, chopped
Dressing: 1/2 Cup (125 ml) olive oil 1/4 Cup (60 ml) white balsamic vinegar 1 Clove garlic, chopped Pinch sugar Juice of 1/2 lemon 1 Heaped tsp (8 ml) Dijon mustard Salt and milled pepper
Toss salad ingredients together. Whisk dressing ingredients together, pour over salad and mix well.
This article first appeared on CapeTalk : Nicoise Pasta Salad