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Niçoise Pasta Salad

Cooking Time:30 minutes
Serves:6
  • 500g Vetta Small Elbows No.60
  • 2 cups tomatoes, dried
  • ¾ cup green onions, chopped
  • ¼ cup capers
  • ¼ cup artichoke hearts packed in oil, drained
  • ¼ cup anchovy fillets, chopped
  • ¼ cup red wine vinegar
  • 2 cups cannelloni (or kidney) beans, drained and rinsed
  • ½ cup kalamata olives, pitted and cut into pieces
  • ½ cup Italian parsley, chopped
  • 6 hard boiled eggs, sliced in half
  • 2×185g cans tuna packed in water, drained and flaked into small chunks
  1. Mix tomatoes, green onions, capers, oil from artichoke hearts, anchovies and vinegar.
  2. Bring a large pot of lightly salted water to the boil.
    3. Vetta Small Elbows
  3. Add pasta and cook for 8 to 10 minutes.
  4. Drain and cool in a bowl.
  5. Add artichoke hearts, beans, olives, parsley and tuna to pasta and stir gently through.
  6. Add tomato mixutre and stir through again.
  7. Serve on individual plates topped with 2 halves of boiled egg each and fresh cracked black pepper.