4 months ago

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

  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.

Recipe source: Dishing Out Health

Tuna Niçoise Pasta Salad