Rotini Salad Nicoise Light
Transport your taste buds to the French Riviera with this vibrant and nutritious Rotini Salad Niçoise Light. This refreshing twist on the classic Niçoise salad combines tender rotini pasta, crisp green beans, creamy red potatoes, juicy cherry tomatoes, and flaky canned tuna, all dressed in a zesty homemade lemon-Dijon vinaigrette. Hard-boiled eggs and briny Kalamata olives add richness and dimension to this dish, while fresh parsley ties everything together with a burst of herbal freshness. Ready in just 30 minutes, this light yet satisfying salad is perfect for meal prep, picnics, or a quick and healthy dinner for four. Serve it chilled or at room temperature and let its Mediterranean flavors whisk you away!
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Recipe Information
Ingredients
- 8 ounces rotini pasta
- 1 cup green beans
- 1 cup cherry tomatoes
- 6 ounces canned tuna (in water), drained
- 2 small red potatoes
- 0.25 cup kalamata olives, pitted and sliced
- 2 hard-boiled eggs, peeled and quartered
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.
While the pasta is cooking, place the red potatoes in a small pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and let cool slightly, then slice into bite-sized pieces.
Steam or blanch the green beans in a small pot of boiling water for 2-3 minutes, until tender-crisp. Immediately transfer them to an ice bath to cool, then drain and set aside.
In a large mixing bowl, combine the cooked pasta, sliced potatoes, green beans, cherry tomatoes (halved if preferred), drained tuna, olives, and hard-boiled eggs.
To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, parsley, salt, and pepper in a small bowl until well emulsified.
Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
Refrigerate the salad for 15-20 minutes to allow the flavors to meld before serving.
Serve chilled or at room temperature as a light meal or a side dish. Enjoy!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 23.5 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 315 mg | 24% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3290 mg | 70% | |
*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.
