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E-Z Spaghettini Nicoise
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.5
E-Z Spaghettini Nicoise

PASTA

1 lb. spaghettini (skinny spaghetti), cooked al dente
1/4 cup olive oil (preferably extra virgin)
1/2 t salt, or to taste

DRESSING

3/4 cup olive oil (preferably extra virgin)
1/2 cup lemon juice
1/4 cup balsamic vinegar
2 t dry mustard
1/2 cup finely minced red onion
1/2 cup fresh parsley leaves, coarsely chopped
1/2 cup fresh basil leaves, coarsely chopped
4 to 6 cloves garlic (or more), finely minced
Salt and freshly ground pepper to taste

TOPPINGS

1 bag washed raw spinach (throw out any yellow or brown leaves)
3 6-oz cans oil-packed tuna, flaked with a fork
4 hard-boiled eggs, cut into 6 wedges each
1 lb. fresh or frozen string beans, cooked crisp-tender
1 cup roasted red bell pepper (from a jar), cut into strips
1 lb. cherry tomatoes, halved
1 cup Nicoise olives, halved and pitted, or plain canned pitted black olive halves or rings
2 2-oz cans anchovy fillets
1/4 cup capers

The night before the bash, or early in the day, toss cooked spaghettini with olive oil and salt; refrigerate. An hour or two before party time, whisk together all ingredients for the dressing. Toss the pasta with about three-quarters of the dressing, and spread out on a serving platter. Arrange the spinach leaves around the outside, then arrange the toppings on the pasta. Just before serving, top with remaining dressing. Serve chilled.

Original Source:
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