Pasta Salad Niçoise

This is a light, easy dish that's great for packed lunches- or even for an outdoor supper on the patio (though to be fair, it's still snowing here in Ohio as we write this post).

There are hundreds of versions of this French classic. We've found that it's the overall flavor of the salad (salty, briny, peppery) that make it such a refreshing, lively experience to enjoy. Other versions of salad Niçoise include tomatoes, green beans, potatoes, and hard-boiled eggs. If you've got a favorite way to make or eat the dish, let us know in the comments!

Pasta Salad Niçoise

Ingredients:

• ​1 lb shell (or other small-cut) pasta
• 1 bell pepper, chopped
• 1/4 cup olive oil
• 1 7 oz. can tuna, drained
• 2 Tbsp. capers
• 2 Tbsp. Balsamic vinegar
• 2 tsp. dried (or fresh chopped) basil
• 2 tsp. dried (or fresh chopped) parsley
• Salt and pepper to taste

Instructions:

1. ​Boil 6 cups of water, cook pasta according to instructions (usually 9-10 minutes)
2. While pasta is cooking, heat small amont of olive oil in a frying pan and sauté peppers on medium-high heat for 2-3 minutes. Then turn heat down to low, and add remaining olive oil. Cover and simmer while pasta finishes cooking.
3. Drain pasta and toss in large bowl with peppers and remaining ingredients. Chill in fridge for at least 1 hour, or overnight.

Tags

Entrées

Pasta