Niçoise-Style Pasta Salad; leaves

I originally posted this a few years ago, but it’s one of our favorites so I thought it deserved an update.

I used to call this Niçoise Pasta Salad but as no self-respecting Niçois would break so far from tradition I decided to change the name.

A proper Salade Niçoise would have the small, black Niçoise olives and be served on a bed of lettuce.

While there may be arguments as to whether the green beans are cooked or raw, anchovies added or not, potatoes used or not, I doubt that pasta would ever be considered.

There won’t be an argument over the tuna – other than which is the best canned tuna.

Salade Niçoise always uses canned, never fresh. (Ok – some places are trying for Instagram likes and may use fresh….)

Click here to Pin Niçoise-Style Pasta Salad

Niçoise-Style Pasta Salad

Print Recipe

This is based on a traditional Niçoise salad – but with pasta for a late summer dinner.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

• 6oz (180gr) green beans, trimmed, cut in half
• 1/2 cup (3oz, 90gr) cherry tomatoes, cut in half
• 1/2 yellow or orange bell pepper, sliced
• 9oz (270gr) canned tuna, drained, broken into chunks
• 2 eggs, hard cooked, quartered
• 1/2 cup black or green olives, (or both) pitted and halved
• 2 tbs fresh chives, chopped
• 1 1/4 cups (4.2oz, 125gr) pasta – bite-size, penne, fusilli
• 4 anchovy fillets  optional
• Vinaigrette:
• 1/4 cup salad olive oil
• 2 tbs tarragon white wine vinegar
• 1 tbs Dijon-style mustard
• 1 tbs lemon juice
• 1 tbs fresh tarragon, chopped
• 2 tbs chives, chopped

Instructions

• Cook pasta according to package directions.
• Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.
• Add beans and blanch for 3 minutes.
• Drain and rinse with cold water.
• Vinaigrette:
• Whisk vinegar, mustard and lemon juice.
• Slowly add oil, whisking until it emulsifies.
• Add tarragon, chives, stir and put into a large salad bowl.
• Add beans to vinaigrette.
• Add tomatoes, pepper strips, chives, olives and tuna to vinaigrette. Stir gently.
• When pasta is cooked, drain and add to mix in salad bowl.
• Toss lightly to combine.
• Quarter eggs and arrange on top.
• Garnish with anchovies, if desired, and serve.

Notes

Use any color / type of olive you like – and the anchovies are optional

Nutrition

• Serving Size: 1/2 recipe
• Calories: 810
• Sugar: 7.9 g
• Sodium: 1292.3 mg
• Fat: 42.8 g
• Saturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 56.3 g
• Fiber: 6.8 g
• Protein: 49.2 g
• Cholesterol: 246.9 mg

Keywords: pasta salad, tuna salad, nicoise salad

One can never have too many summer salads: Pasta & Grain Salads

Last week I noticed that some of the trees are turning color already…. That was July 30th.

Tuesday on our bike ride (August 2) I saw this:

This looks more like late September rather than early August – except that if it was Sept. the leaves would be more colorful.

These were just brown and the leaves on the trees were pale green / yellow.

We are in the middle of the worst drought ever but these trees are on the canal.

The canal is low – still….

Maybe it’s the 3rd heat wave that’s doing it.

Whatever the reason – it made me sad to see more evidence of our future.