Ingredients

Dressing: 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon sugar 1 clove garlic, crushed salt and black pepper 1/2 cup olive oil 1/4 cup olive oil 1 clove garlic, crushed 10 oz fresh tuna, skinned and sliced 8 oz shell pasta 8 oz green beans trimmed, cut into 2-in lengths and blanched 10 oz cherry tomatoes 6 1/2 oz yellow teardrop tomatoes (optional) 3 1/2 oz small, black olives 1 jar (6 oz) marinated artichoke hearts, halved 4 hard-cooked eggs, peeled and quartered 1 tablespoon each chopped parsley, basil and chives 1 can (2 oz) anchovy fillets, drained

Description

Pasta Salad Nicoise, Recipe

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