Pasta salad niçoise

Name: pasta salad niçoise
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 medium sized egg; 150 g lumachine pasta pasta shells bag 300 g, Dalla Costa) or (rigid bag 500 g,; 150 g fresh haricots verts; 1 lemon; 142 g yellowfin tuna in olive oil tin can; 3 el full yogurt; 200 g olives with canned anchovies leaked out; 130 g chilled sun dried tomatoes; 150 g fresh cucumber mix raw vegetables bag; 100 g shrimps cool fresh, Organic

A delicious pasta salad niçoise. A combination of fish, vegetables and egg.

Ingredients

Directions

Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and fine.
In the meantime, cook the pasta al dente according to the instructions on the package.
In the meantime, remove the stalk of the haricots verts and cut them into 3 equal pieces. Cook them with the pasta for the last 3 minutes.
Drain and drain.
Meanwhile, grate the yellow skin of the lemon, press 1 half out and cut 1 half into parts. Drain the tuna and collect the oil.
Beat a dressing of 3 tbsp oil per can, the lemon zest, 1.5 tbsp juice per lemon and the yogurt. Season with pepper and salt.
Mix the pasta, haricots verts, olives, tomatoes, cucumber, shrimp and dressing in a large bowl.
Season with pepper and salt. Break the tuna into pieces over the salad and spread over the plates.
Sprinkle with the egg and put a lemon wedge on it.