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….)
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Niçoise-Style Pasta Salad
This is based on a traditional Niçoise salad – but with pasta for a late summer dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Salad
- 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
- 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
- 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.
- 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.
Use any color / type of olive you like – and the anchovies are optional
- 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.
2 thoughts on “Niçoise-Style Pasta Salad; leaves”
I would eat this salad, but I’d have to hold out the peppers until I’d taken my plate, then mixed them in for hubs. They just really don’t like me. I should have made a nice light salad tonight. The ‘real feel’ outside is 101. Instead, I made a nice light Scampi because I bought a pound of frozen, raw, deveined shrimp on sale for $8 and couldn’t pass that up. So, 4tbs butter, 2tbs Dijon, 2Tbs lemon juice, 2 large cloves of garlic and a splash of white wine over the cleaned shrimp in a 450 oven for 12 minutes was actually a good dinner tonight. I did it over fettuccini. Thankfully the oven wasn’t on too long. I had another 8 cukes so it was Tofutti sour cream cukes tonight for the side. I’m thinking the ‘bush’ cucumber plants I bought were mislabeled. They had to be.
I’m also hoping this comment goes through. I’ve only had one other go through in this past week 🙁
I pay that for a half pound – I’d stock up at that price. But I would do it all in a skillet. Too hot for the oven.
Wish you could beam me some cukes….
The nonce problem remains. The tech people said they fixed it but they broke something else in the process. I fixed that but the nonce is back. I’m clueless at this point.
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