Ingredients for Rotini Salad Nicoise Light
- Rotini Pasta
- Green Beans
- 1 cup cherry or grape tomatoes
- Cucumber
- Sweet Red Pepper
- 1/4 cup thinly sliced red onion
- Tuna In Water
- Black Olives
- Fresh Dill
- 2 anchovy fillets (optional)
- salt and freshly ground black pepper to taste
- 1/4 cup extra virgin olive oil
- Fresh Lemon Juice
- Balsamic Vinegar
- Water
- 1 clove garlic
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How to Make Rotini Salad Nicoise Light
- Cook 8 ounces of rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- While the pasta cooks, gently boil 1 (15-ounce) can of cannellini beans until tender-crisp (about 3-5 minutes). Drain well.
- In a large bowl, combine the cooked rotini, cannellini beans, 1 cup cherry or grape tomatoes (halved), 1/2 cup Kalamata olives (halved or quartered), 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh dill (or substitute with 1 tablespoon dried dill), and 2 filets of anchovy (optional).
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic (minced), salt, and freshly ground black pepper to taste.
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Taste and adjust seasoning with salt and pepper as needed.
- If preparing ahead of time, store the salad in the refrigerator for up to 2 days. Check seasoning again before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
13g
Fat
8g
Carbs
12g
