Pasta Nicoise Recipes

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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.

PASTA NIçOISE



Pasta Niçoise image

Provided by Nigella Lawson

Categories     lunch, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 head garlic, cloves separated but not peeled
3 tablespoons olive oil
Salt and freshly ground black pepper
1 pound rigatoni
1 pound tuna steak, 1 inch thick and cut in 1-inch cubes
1 1/2 cup haricots verts or other thin green beans, trimmed
2 tablespoons extra virgin olive oil
Juice of half a lemon, or more if desired
Grated rind of half a lemon, optional
1 pound (about 6 medium) tomatoes, blanched, peeled and coarsely chopped
16 marinated anchovies (available in specialty food stores)
1/2 cup chopped parsley
1 cup loosely packed fresh basil leaves

Steps:

  • Place a large pot of water for pasta over high heat. Place a small saucepan of water over high heat. When small pan comes to a boil, add garlic and boil for 5 minutes. Cool, then peel. Place a large skillet over medium heat, warm the 3 tablespoons olive oil, and sauté garlic until golden and caramelized. Drain on paper towels, reserving oil in skillet; set skillet aside.
  • When large pot of water comes to a boil, lightly salt it and add rigatoni; cook to taste, 12 to 15 minutes. While pasta cooks, place the skillet over medium-high heat, and add tuna. When tuna is seared but still pink inside, transfer to a plate. Add the beans to the skillet. When beans are cooked, drain off the olive oil (leave beans in pan) and add the extra virgin olive oil, the juice of half a lemon and the lemon rind. Stir, and add tomatoes, garlic, tuna, anchovies, parsley and half the basil leaves. Season with salt and pepper and more lemon juice to taste, if desired. Keep warm.
  • Drain pasta well, and transfer to a large warm bowl. Add tuna mixture, and toss gently to mix. Garnish with remaining basil leaves, and serve.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 17 grams, Carbohydrate 98 grams, Fat 21 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 8 grams, TransFat 0 grams

SALADE NICOISE



Salade Nicoise image

This delicious and filling Nicoise salad will bring tastes of the Mediterranean right to your dinner plate.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 18

2/3 cup olive oil, plus more for tuna
Juice of 2 lemons
2 tablespoons Dijon mustard
1 shallot, finely chopped
2 teaspoons anchovy paste
1 tablespoon capers, finely chopped
Coarse salt and freshly ground pepper
8 large eggs
1/2 pound haricots verts, stem ends trimmed
2 teaspoons rice wine vinegar
8 baby red potatoes
2 teaspoons dry vermouth
1 head red leaf lettuce
1 head Boston lettuce
1/2 pint red cherry tomatoes
1/2 pint yellow cherry tomatoes
3 (6-ounce) jars imported tuna in olive oil, drained
1/2 cup Nicoise olives

Steps:

  • Heat a well-seasoned grill pan over high heat.
  • In a medium bowl, whisk together olive oil, lemon juice, mustard, shallot, anchovy paste, and capers. Season with salt and pepper. Set aside.
  • Prepare an ice bath in a large bowl. Set aside. Place eggs in a medium saucepan and cover with several inches of cold water. Place the pan, uncovered, over high heat, stirring occasionally, until just before the water comes to a boil. Cover, turn off the heat, and cook for 12 minutes. Immediately transfer the eggs with a slotted spoon to ice bath. Let cool completely, about 5 minutes. Pat dry, one egg at a time; peel and halve. Set aside.
  • Prepare an ice bath. Fill a medium saucepan with salted water and bring to a boil. Cook haricots verts until tender, 2 to 3 minutes. Immediately transfer beans, with slotted spoon, to ice bath. Drain well and pat dry. Drizzle with rice wine vinegar. Season with salt and pepper. Set aside.
  • Prepare an ice bath. Place potatoes in medium-sized pot. Cover with cold salted water. Bring to a boil and reduce heat to simmer. Cook until fork-tender, about 8 minutes. Immediately transfer potatoes with slotted spoon to ice bath. Drain well and pat dry. Cut in half lengthwise. Drizzle with vermouth. Season with salt and pepper. Set aside.
  • Toss lettuces with some of the anchovy-caper dressing and place on large serving platter. Toss potatoes, haricots verts, and cherry tomatoes separately with dressing and arrange over lettuce.
  • Arrange tuna over salad and drizzle with dressing. Garnish salad with eggs and Nicoise olives.

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!

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