Pasta Salad Nicoise
Bright, flavorful, and irresistibly satisfying, Pasta Salad Niçoise is a Mediterranean-inspired twist on the classic French dish. This vibrant recipe combines tender rotini pasta with fresh green beans, baby potatoes, juicy cherry tomatoes, and protein-packed tuna, all tossed in a zesty homemade vinaigrette featuring olive oil, red wine vinegar, and Dijon mustard. Finished with hard-boiled eggs, briny black olives, and a sprinkle of fresh parsley, this colorful salad is perfect for a light lunch, picnic, or elegant dinner side. Simple to prepare in under 40 minutes, Pasta Salad Niçoise is a wholesome, make-ahead dish that can be served chilled or at room temperature—making it an ideal choice for gatherings or busy weeknights.
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Recipe Information
Ingredients
- 250 grams Rotini pasta
- 150 grams Green beans
- 200 grams Cherry tomatoes
- 200 grams Baby potatoes
- 200 grams Canned tuna in olive oil
- 100 grams Black olives
- 3 pieces Hard-boiled eggs
- 2 tablespoons Fresh parsley
- 5 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse under cold water. Set aside.
In the same pot of boiling water, blanch the green beans for 3-4 minutes until tender-crisp. Remove with a slotted spoon and plunge into ice water to stop the cooking. Drain and set aside.
In another pot, boil the baby potatoes until fork-tender, about 10-12 minutes. Drain, cool slightly, and slice into halves or quarters.
While the potatoes cook, hard-boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Remove from heat, cover, and let sit for 10 minutes. Drain, cool under cold water, peel, and slice into quarters.
Prepare the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl.
In a large serving bowl, combine the cooked pasta, green beans, cherry tomatoes (halved), sliced potatoes, flaked tuna, and black olives.
Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Arrange the quartered eggs on top and sprinkle with chopped fresh parsley.
Serve the Pasta Salad Nicoise chilled or at room temperature. Enjoy!
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.4 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
