Salad Nicoise is a classic composed salad, originally from Nice, France--on the famed Cote de Azur. Here's a simple delicious variation on the classic salad that's made with pasta not potatoes, and gets all tossed together in a large serving bowl not composed. A great summer luncheon or dinner main course. Just serve it with a glass of white wine, a chunk of cheese, and a crusty loaf of bread. Bon appetit! Tips: Grilled tuna or swordfish would make a delicious substitute for the canned albacore. For a more traditional version I sometimes add some sliced red onion, sliced hard-boiled eggs, and a handful of cooked new potatoes (in place of the pasta) and haricots verts. You can reduce the amount of olives to about 1/4 cup---thereby reducing the fat---still tastes great, in fact I prefer it. Time listed does not include one hour sit time, but I don't really find it necessary. Enjoy!