Niçoise Pasta Salad

with basil dressing

If you are not a fan of raw vegetables, add them during the last minute or two of cooking the pasta.

Makes 4 servings Total time: 30 minutes

FOR THE DRESSING, ADD:

1 1/2 1/3 1/4 2

1/2 10

FOR THE SALAD, COOK:

8

1 1

COMBINE:

3 1 1/2 2 small bunch basil (about 10 sprigs), stems removed and discarded cup extra-virgin olive oil cup pine nuts cup water

Tbsp. fresh lemon juice (about 1 medium lemon) tsp. sea salt twists freshly ground black pepper oz. bite-sized, gluten-free pasta (such as rotini) Tbsp. sea salt tsp. extra-virgin olive oil cups mixed greens

(such as butter lettuce, romaine, and radicchio) cup fresh vegetables of your choice, cut into bite-sized pieces cup pitted niçoise or Kalamata olives, halved cans solid pack light tuna in olive oil (5 oz. each)

For the dressing, add basil, oil, pine nuts, water, lemon juice, salt, and pepper to a powerful blender; blend until smooth.

For the salad, cook pasta in a pot of boiling water with salt according to package directions; drain, toss with oil, and set aside to cool.

Combine pasta, greens, vegetables, and olives in a large bowl.

Pour half the dressing on the pasta salad; toss to evenly coat. Flake the tuna across the top of the pasta salad.

Serve salad with remaining dressing.

Per serving: 780 cal; 50g total fat (6g sat, 27g mono, 9g poly); 13mg chol; 1027mg sodium; 51g carb (3g fiber, 2g total sugars); 28g protein; 6mg iron; 24mg calcium