US
Niçoise pasta salad
Prep and cooking time: 40mins
Complex carb portions, per serving: 2
Freezable
Ingredients
Serves: 4
335g cherry tomatoes, halved
1 tsp dried oregano
3 eggs, boiled and quartered
160g wholewheat tagliatelle
1 tbsp extra virgin olive oil
2 ½ tbsp butter
1 small red onion, finely sliced
3 garlic cloves, finely diced or minced
1 ½ tbsp sun-dried tomato paste
1 large lemon, juiced
200g frozen or fresh fine green beans
80g pitted black olives (optional)
2 x 160g tins tuna
60g fresh rocket
1 large handful (15g) fresh parsley
Method
Preheat the oven to 180°C/160°C fan.
Place the sliced cherry tomatoes in an ovenproof baking tray. Drizzle with olive oil, season with salt, pepper, and oregano, and roast for 15mins.
Cook the pasta according to packet instructions, leave slightly al dente.
Just before the pasta finishes cooking, add the eggs into the same boiling water, boil for 6-8mins.
When the tomatoes are almost finished roasting, heat the oil and butter in a large saucepan or casserole dish, over medium heat.
Fry the onion and garlic, until softened.
Add the tomato paste and lemon juice. Stir in the green beans and cook for 6-8mins.
Add the olives and tuna, and stir for 1-2mins.
Turn off the heat and add the rocket, parsley, and cooked roasted tomatoes. Stir softly and serve warm.