Pasta Salad Nicoise

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

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

shell pasta, olive oil, balsamic vinegar, lemon juice, garlic, kosher salt, ground pepper, capers, olive, red pepper, solid white tuna, basil, parsley, eggs, ham

Taken from www.food.com/recipe/pasta-salad-nicoise-431241 (may not work)