Pasta Salad Nicoise

Excellent appetizer or lunch dish. We love this in the summer with fresh bread. From Cucina & Famiglia.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 3⁄4 lb shell pasta
• 4  tablespoons olive oil, extra virgin
• 2  tablespoons  balsamic vinegar
• 1  tablespoon lemon juice, freshly squeezed
• 2  garlic cloves, finely chopped
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground pepper
• 2  tablespoons capers, drained
• 1⁄4 cup kalamata olive
• 1⁄2 cup  roasted red pepper, diced
• 7  ounces solid white tuna, packed in olive oil
• 1⁄4 cup basil, chopped
• 2  tablespoons parsley, chopped
• 4  eggs, boiled and roughly chopped (optional)
• 1⁄4 lb smoked ham, cubed (optional)

Directions

1. Cook pasta in pot of rapidly boiling and salted water until al dente, according to package instructions. Drain and toss with 2 tablespoons of the olive oil. Spread on a baking sheet to cool.
2. In deep serving bowl, whisk remaining 2 tablespoons olive oil, vinegar, lemon juice, garlic, salt, and black pepper. add capers, olives, and roasted peppers. Do not drain tuna, but flake it with a fork. Add basil and parsley. Add cooled pasta and toss well. If desired add eggs and/or ham. Serve immediately.