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.
4 servings
Preparation time: 20 minutes
Cook time: 15 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.
Recipe source: Dishing Out Health
