Pasta salad Niçoise
You can prepare this meal with just one pan so it is perfect for in a van!
200gr of haricots-verts (string beans)
1 handful of black olives
2 tbsp of capers
1 bunch of basil leaves
1 tin of tuna
1 tin of anchovies
3 tbsp of extra virgin olive oil
2 tbsp of white wine vinegar
1 tsp of Dijon mustard
salt and pepper to taste
Start by boiling the haricots-verts, remove once blanched. Add the pasta and the eggs to the same boiling water you used to blanch the beans. Once the pasta is cooked (al dente please, we don't want no mushy pasta salad!) the eggs are too.
Rinse the pasta and eggs under cool water.
Chop the tomatoes, black olives, capers and basil leaves, add the tin of tuna and half of the tin of anchovies (we really like them so we did the whole tin). Mix all of these ingredients to your cooled pasta.
To make the vinaigrette use the olive oil from the tin of tuna, add some extra virgin olive oil (because it's the bomb), vinegar, spicy Dijon mustard, salt and pepper to taste and mix well. Drizzle the vinaigrette over the pasta and serve with a hard boiled egg.