Pasta Salad Nicoise
*Salad Nicoise is a traditional favorite in France. In this recipe I have added Pasta to make it more of a Main Dish. Tuna, canned or grilled is usually used in this dish, but in this recipe I have used Chicken for a change, both are delicious.

1Pound Penne or Fussily Pasta (cooked and tossed with Olive Oil then cool)
1 Cup Green Beans (blanched and cut into 2in. pieces)
2 Cups Red and Yellow Cherry Tomatoes (Cut in half)
1 Cup Nicoise Olives (pitted and halved)
1/2 Pound Grilled Chicken or Tuna (cubed 1in. pieces and seasoned with Salt and Pepper)
1/2 Cup each Green, Red and Yellow Peppers (julienne about 1/4 in. by 3ins.)
1/4 Cup loosely packed Basil Leaves cut in thin strips

Dressing

Juice of 1 Lemon
2 Cups Virgin Olive Oil or (1 Cup Mayonnaise and 1 Cup Virgin Olive Oil)
1/8 t. Saffron (You can use Paprika for color instead of Saffron, but the taste won't be the same. It real is worth the added experience to use the Saffron)
2 Tab *Bragg Liquid Aminos
Salt and Freshly Ground Pepper
*I use this salty liquid seasoning in a lot of my cooking. It adds a special depth of flavor and nutrition to my dishes.

Mix all dressing ingredients together well.
Mix all Salad ingredients together and drizzle dressing over the salad to taste. Mix gently and garnish with the Basil. Check to see if you would like more Salt, Pepper and Braggs. Serve chilled on a lovely platter or in your favorite salad bowl. It's a wonderful dish for an afternoon picnic or a cool summer dinner.