Pasta Salad Nicoise
1/3 cup salad oil
3 T. lemon juice
2 T. vinegar
1/2 t. dry mustard
1/2 t. paprika
1/2 t. dried basil, crushed
8 oz. linguine, broken in half
1 cup cherry tomatoes, halved
1 pkg. frozen French style green beans, cooked, drained and chilled (9 oz)
1 can tuna, drained and flaked (12 oz)
4 eggs, hard cooked and shelled
1/2 cup small pitted ripe olives, drained
For salad dressing, in a screw top jar, shake together salad oil, lemon juice, vinegar, dry mustard, paprika and basil.
Cook linguine in boiling salted water until tender.
Immediately drain in strainer.
Rinse with cold water; drain. in salad bowl, combine linguine, cherry tomato halves and green beans. pour dressing over mixture.
Toss gently to mix.
Break the tuna into bite size chunks; mound tuna on top of linguine mixture.
Arrange sliced eggs and olives around tuna.
Cover and chill several hours.
Toss gently before serving.