Niçoise-Style Pasta Salad

Pasta Niçoise

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


  • 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


  • 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.


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


Keywords: pasta salad, tuna salad, nicoise salad

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