Tuna Niçoise Pasta SaladTuna Niçoise Pasta Salad
Tuna Niçoise Pasta Salad
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
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Tuna Nicoise Pasta Salad
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle the remaining dressing over the pasta salad and garnish with the capers, dill and basil.
  6. 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
⅓ cup plus 1 tablespoon extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
2 tablespoons red wine vinegar
L&B Italian Red Wine Vinegar
L&B Italian Red Wine Vinegar, 17 Ounce
Deal
$6.99 was $7.99$0.41/oz
2 anchovies, minced
Reese Rolled Anchovies in Olive Oil
Reese Rolled Anchovies in Olive Oil, 2 Ounce
Huge Deal
$2.99 was $3.89$1.50/oz
1 tablespoon minced shallots
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
2 teaspoons Dijon mustard
L&B Dijon Mustard
L&B Dijon Mustard, 9.5 Ounce
Huge Deal
$2.99 was $3.99$0.31/oz
1 garlic clove, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
12 ounces fusilli, rotini, or gemelli pasta
Garofalo Fusilli Pasta
Garofalo Fusilli Pasta, 1 Pound
$3.39$3.39/lb
6 ounces French green beans
Southern Selects Thin French Green Beans (Haricots Verts)
Southern Selects Thin French Green Beans (Haricots Verts), 16 Ounce
$5.99$0.37/oz
1 cup halved cherry tomatoes
Bushel Boy Red Cherry Tomatoes
Bushel Boy Red Cherry Tomatoes, 1 Pint
2/$7 Huge Deal
$3.50 was $4.99$3.50/pt
3 hard-boiled eggs, quartered
Eggland's Best Cage Free Hard-Cooked Peeled Eggs
Eggland's Best Cage Free Hard-Cooked Peeled Eggs, 6 Each
$4.39$0.73 each
6 ounces oil-packed tuna, drained and rough chopped
Genova Solid Light Tuna in Olive Oil
Genova Solid Light Tuna in Olive Oil, 5 Ounce
$2.99$0.60/oz
2 tablespoons chopped pitted Castelvetrano olives
L&B Castelvetrano Pitted Olives
L&B Castelvetrano Pitted Olives, 7 Ounce
Deal
$8.99 was $9.99$1.28/oz
2 tablespoons chopped pitted Kalamata olives
Divina Pitted Kalamata Olives
Divina Pitted Kalamata Olives, 6 Ounce
Deal
$5.49 was $6.49$0.92/oz
Capers, drained, for garnish
Alessi Capers with Balsamic Vinegar
Alessi Capers with Balsamic Vinegar, 3.5 Ounce
$3.39$0.97/oz
Fresh chopped dill, for garnish
L&B Fresh Dill
L&B Fresh Dill, 0.75 Ounce
$3.49$4.65/oz
Fresh torn basil, for garnish
L&B Fresh Basil
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Drizzle the remaining dressing over the pasta salad and garnish with the capers, dill and basil.
  6. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.