Best Pasta Salad NiÇoise Recipes

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NIçOISE PASTA SALAD WITH DILL-DIJON DRESSING RECIPE BY TASTY



Niçoise Pasta Salad With Dill-Dijon Dressing Recipe by Tasty image

Here's what you need: Bumble Bee® Premium Albacore Tuna, large eggs, French green beans, cavatappi pasta, grape tomatoes, kalamata olive, Radishes, crumbled feta cheese, fresh mint leaf, fresh dill, shallot, dijon mustard, lemon juice, champagne vinegar, fresh dill, sugar, kosher salt, freshly ground black pepper, olive oil

Provided by Bumble Bee Tuna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 19

3 cans Bumble Bee® Premium Albacore Tuna
4 large eggs
1 ½ cups French green beans, ends trimmed, cut into 1-1½ inch pieces
1 lb cavatappi pasta, cooked and drained
1 cup grape tomatoes, halved
½ cup kalamata olive, pitted
¾ cup Radishes, stems trimmed, quartered and halved
4 oz crumbled feta cheese
2 tablespoons fresh mint leaf, chopped
4 tablespoons fresh dill, chopped
2 tablespoons shallot, minced
2 tablespoons dijon mustard
⅓ cup lemon juice
⅓ cup champagne vinegar
2 tablespoons fresh dill, chopped
½ teaspoon sugar
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
⅓ cup olive oil

Steps:

  • Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½--7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
  • Boil the green beans in the same pot for 30-60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30-60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
  • Drain the Bumble Bee® Premium Albacore Tuna.
  • Place it on a plate to begin to reflect texture.
  • In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
  • Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
  • Drizzle the dressing over the salad and gently toss until fully coated.
  • Divide the salad between serving bowls and top each portion with a halved jammy egg.
  • Enjoy!

PASTA SALAD NICOISE



Pasta Salad Nicoise image

Add tuna, anchovy, olive and potato to tomato, green bean and pasta for a fast French lunch.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
1 medium Yukon gold potato, cut into 1/2-inch pieces
3/4 cup trimmed, chopped green beans
8 ounces dried penne rigate
One 5-ounce can solid white tuna, preferably packed in olive oil, drained
1/4 cup thinly sliced celery
1/4 cup pitted nicoise olives, chopped
2 anchovy filets, finely chopped
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the potatoes in the boiling water until tender, about 8 minutes. Transfer the potatoes to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to the colander with the slotted spoon and run under cold water. Add them to the bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tuna, celery, olives, anchovies and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SALMON NICOISE PASTA SALAD



SALMON NICOISE PASTA SALAD image

Categories     Salad     Fish

Yield 4 servings

Number Of Ingredients 16

1 lb. salmon fillet
1/2/t. salt
1/2 t. pepper
2 T. olive oil
oz. pasta, shells
6 oz. green beans, in 2 inch lengths
1/4 cup olive oil
2 T. red wine vinegar
1/2 t. anchovy paste
1 garlic clove, chopped
1/2 t. dijon mustard
1 c. cherry or grape tomatoes, halved
1/3 c. nicoise or kalamata olives, halved
1/4 cup thinly sliced red onion
1/4 c. chopped Italian parsley
3 T. capers

Steps:

  • Sprinkle salmon with s and p. Heat 2 t. oil in large nonstick pan over med. high heat. Add salmon, cook 4 min. each side. Transfer to plate; cool completely; break into chunks. Cook pasta. Drain, rinse in cold water. Place 1/4 c. olive oil, vinegar, anchovy, garlic, mustard and 1/4 t. salt and pepper into a jar, shake vigorously. Combine dressing, salmon and pasta.

PASTA SALAD NICOISE



Pasta Salad Nicoise image

Serve this main-event salad of rotini pasta, tuna, kidney beans and cherry tomatoes drizzled with Caesar dressing and watch the kids ask for seconds.

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 5

2 cups rotini pasta or bow tie pasta, cooked, drained
1 can (15 oz.) kidney beans, drained, rinsed
1 cup halved cherry tomatoes
1 can (6 oz.) albacore white tuna in water, drained, coarsely flaked
1/2 cup KRAFT Lite Creamy Caesar Dressing

Steps:

  • Mix pasta with beans, tomatoes and tuna.
  • Spoon onto individual salad plates. Drizzle with dressing.
  • Serve with lemon wedges and cracked black pepper, if desired.

Nutrition Facts : Calories 410, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 22 g

PASTA SALAD NIÇOISE



PASTA SALAD NIÇOISE image

Categories     Salad     Pasta

Yield 6 servings

Number Of Ingredients 15

6 tablespoons olive oil
2 garlic cloves, minced
1/4 pound green beans, trimmed and cut into 1-inch pieces
12 ounces cavatappi
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon white wine vinegar
coarse sea salt
freshly ground black pepper
2 6-ounce cans solid white tuna in olive oil, drained
1 red bell pepper, trimmed and cut into 1-inch slivers
1/3 cup Kalamata olives, pitted and sliced
1 tablespoon capers, rinsed
1 tablespoon chopped flat-leaf parsley

Steps:

  • Make garlic oil by heating 2 tablespoons oil in saucepan over medium heat. Add garlic; sauté 1 minute. Let cool. To a pot of rapidly boiling, liberally salted water, add green beans. Cook until tender, about 5 minutes. Remove with a slotted spoon to a bowl and rinse with cold water. Drain. Cook pasta in the same pot until al dente, a few minutes short of package directions. Drain. In a large bowl make vinaigrette by combining garlic oil, 4 tablespoons oil, mustard, lemon juice, lemon zest, vinegar, salt, and pepper; whisk well. Add pasta, beans, bell pepper, tuna, olives, and capers. Toss gently to coat all ingredients with vinaigrette.

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