Tuna Niçoise Pasta Salad
Based on the classic Salade Niçoise, this version has the same key elements — eggs, tomatoes, olives and preserved fish — but with a pasta base (instead of the usual potatoes or beans) and a tuna twist. Add in briny capers, tangy Dijon and earthy shallots, and you have a salad with big, bold flavors, eye-catching colors and vibrant, complementary textures. It’s a treat for your senses and a delightful dinner or satisfying side dish any time of year.
Recipe source: Dishing Out Health
Recipe source: Dishing Out Health
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Tuna Niçoise Pasta Salad
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
⅓ cup plus 1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
2 anchovies, minced
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1 garlic clove, minced
Kosher salt, to taste
12 ounces fusilli, rotini, or gemelli pasta
6 ounces French green beans
1 cup halved cherry tomatoes
3 hard-boiled eggs, quartered
6 ounces oil-packed tuna, drained and rough chopped
2 tablespoons chopped pitted Castelvetrano olives
2 tablespoons chopped pitted Kalamata olives
Capers, drained, for garnish
Fresh chopped dill, for garnish
Fresh torn basil, for garnish
Directions
- In a medium bowl, combine the olive oil, red wine vinegar, anchovies, shallots, Dijon mustard and garlic. Whisk vigorously until emulsified, about 2 minutes. Season with salt and set aside.
- Fill a large pot halfway with water and bring to a boil over high heat. Season heavily with salt and add the pasta. Cook the pasta for 11 minutes, then add the green beans to the pasta and water. Cook for 1 minute until the pasta is al dente and the green beans are just tender.
- Strain the pasta and green beans and rinse with cold water. Transfer them to a large bowl and add half of the dressing. Toss to coat well.
- Transfer the pasta and green beans to a large serving platter. Place the cherry tomatoes, hard-boiled eggs, tuna, Castelvetrano olives and Kalamata olives on top.
- Drizzle the remaining dressing over the pasta salad and garnish with the capers, dill and basil.
- Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Italian Red Wine Vinegar, 17 Ounce
$7.99$0.47/oz
Reese Rolled Anchovies in Olive Oil, 2 Ounce
Huge Deal
$2.99 was $3.89$1.50/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
L&B Dijon Mustard, 9.5 Ounce
Huge Deal
$2.99 was $3.99$0.31/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
Garofalo Fusilli Pasta, 1 Pound
$3.39$3.39/lb
Southern Selects Thin French Green Beans (Haricots Verts), 16 Ounce
$5.99$0.37/oz
Bushel Boy Red Cherry Tomatoes, 1 Pint
2/$7 Huge Deal
$3.50 was $4.99$3.50/pt
Eggland's Best Cage Free Hard-Cooked Peeled Eggs, 6 Each
$4.39$0.73 each
Genova Solid Light Tuna in Olive Oil, 5 Ounce
$2.99$0.60/oz
L&B Castelvetrano Pitted Olives, 7 Ounce
$9.99$1.43/oz
Divina Pitted Kalamata Olives, 6 Ounce
Huge Deal
$5.19 was $6.49$0.87/oz
Alessi Capers with Balsamic Vinegar, 3.5 Ounce
$3.39$0.97/oz
L&B Fresh Dill, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
Directions
- In a medium bowl, combine the olive oil, red wine vinegar, anchovies, shallots, Dijon mustard and garlic. Whisk vigorously until emulsified, about 2 minutes. Season with salt and set aside.
- Fill a large pot halfway with water and bring to a boil over high heat. Season heavily with salt and add the pasta. Cook the pasta for 11 minutes, then add the green beans to the pasta and water. Cook for 1 minute until the pasta is al dente and the green beans are just tender.
- Strain the pasta and green beans and rinse with cold water. Transfer them to a large bowl and add half of the dressing. Toss to coat well.
- Transfer the pasta and green beans to a large serving platter. Place the cherry tomatoes, hard-boiled eggs, tuna, Castelvetrano olives and Kalamata olives on top.
- Drizzle the remaining dressing over the pasta salad and garnish with the capers, dill and basil.
- Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.