PASTA NICOISE
Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.
- Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.
Nutrition Facts : Calories 517 g, Fat 13 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g
SALAD NICOISE
Steps:
- With a push pin, pierce the large ends of eggs to release the air bubble, which otherwise can expand during cooking, cracking the egg shell. Into a 3-quart sauce pan place the eggs. Pour in 2 1/2 quarts of cold water. Bring just to the rolling boil, remove from heat, cover the pan closely, and set the timer for 17 minutes.
- Transfer the eggs to a bowl of ice cubes and water, and let cool for 2 minutes (to shrink the egg body from the shell) while you bring the egg water back to the boil. Then transfer the eggs back into the boiling water and let boil for exactly 10 seconds (to expand the shell from the egg body).
- At once, and 1 by 1, tap an egg gently all over on a hard surface to crack the shell and starting at the large end, peel under a thin stream of cold water. Return it to the iced water, and continue with the rest. Let them chill a good 20 minutes in the iced water?rapid cooling helps prevent the dark line between yolk and white.
- Always store hard-boiled eggs in the refrigerator, submerged in ice water in an uncovered container, where they will keep perfectly 3 to 4 days.
- Scrub the potatoes under running water with a vegetable brush, and place in a steamer basket over a saucepan containing 2 inches of water. Bring to the boil, lower heat to moderate, cover closely, and steam about 20 minutes or until cooked through?be sure they are really cooked through, cut one in half and taste carefully. Peel while still hot, halve them, cut into slices 1/4-inch thick.
- In a 2-quart bowl, combine salt, shallots, wine, and water. Lift the potatoes gently into a the 2-quart bowl. Using a bulb baster, so as not to break the slices, baste the potatoes with the liquid. Taste for seasoning adding more salt, if needed, grinds of pepper, and several spoonfuls of the olive oil. Baste several times as the potatoes cool.
- In a large kettle, set over moderately high heat, bring 6 quarts of water to the boil. Wash and drain the green beans, then snap off both ends. Add 2 tablespoons of salt to the boiling water and drop the beans into the kettle. Cover the kettle for a moment, just until it boils again. Uncover at once and boil slowly (moderate bubbles) for 3 to 4 minutes. The beans are done when just cooked through?taste one to be sure?just tender with the slightest crunch. Drain immediately. At once return the beans to the kettle and run cold water into it to cool the beans rapidly, adding a tray or two of ice cubes if you have them. When chilled, in 5 minutes or so, drain again, dry in a clean towel, and refrigerate in a covered bowl until ready to assemble salad.
- Separate the lettuce leaves, wash, and spin dry. Shortly before serving so that all elements will remain at their freshest, toss the lettuce leaves in a large bowl with just enough dressing to coat them. Taste the potatoes, adding a little more seasoning if necessary. Halve the eggs. Toss the green beans with a spoonful of the dressing. Lightly salt the cut surfaces of the tomatoes and dribble over a little dressing. Open and drain the anchovies, separating them with a form. Drain the canned tuna, flake gently, and season with lemon juice and pepper. Arrange the largest lettuce leaves nicely around the sides of the serving bowl or platter, and make a bed of the remaining leaves in the center, where you will pile the potatoes. Place the egg yolks against the lower part of the potatoes, spoon a dollop of mayonnaise over each yolk, and decorate with crossed strips of anchovies and a sprinkling of capers. Divide the beans, tomatoes, and tuna into 6 portions, and place at strategic intervals around the potatoes.
- Survey the platter, scattering black olives and tucking parsley springs wherever needed. Serve as soon as possible.
- Grate the lemon peel into a screw-top jar, add the salt, several grinds of pepper, mustard, minced shallots, and 1 tablespoon lemon juice. Shake well to blend, then pour in the oil and shake vigorously again. Taste for seasoning, adding more lemon, salt and pepper if needed.
- Yield: about 2/3 cup
PASTA SALAD NICOISE
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
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
SALAD NICOISE
This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!
Provided by Bob Cody
Categories Salad Seafood Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
- In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
- In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g
NIÇOISE PASTA
This quick and easy pasta and tuna dish brings summer flavours to your tastebuds all year round
Provided by Mary Cadogan
Time 30m
Number Of Ingredients 10
Steps:
- Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp salt. Add the penne, bring to the boil and cook following pack instructions. Throw in the beans 5 mins before the end of the cooking time.
- Meanwhile, heat the oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of mins, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few mins until softened but not pulpy.
- Drain the pasta and return to the pan, then add the tomato sauce and olives. Flake in the tuna and add the lemon juice and basil. Heat through and serve.
Nutrition Facts : Calories 504 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
NIçOISE SALAD RECIPE BY TASTY
Niçoise salad is a classic composed French salad. Hearty enough for a main course, it's filled with olive oil-packed tuna, runny eggs, tender potatoes and green beans, briny olives, crisp cucumber, and crunchy radishes and drizzled with a tangy Dijon vinaigrette.
Provided by Betsy Carter
Categories Lunch
Time 35m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the salad: Prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
- Fill a small pot with water and bring to a boil over high heat. Reduce the heat to low and carefully submerge the eggs in the water. Cook for 7 minutes, then transfer to the ice bath. Let the eggs cool for 5 minutes, then peel. Slice the eggs in half lengthwise.
- Add the potatoes to a medium pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander. Cut the potatoes in half.
- Fill a medium pot with water and a large pinch of salt. Once the water begins to boil, add the green beans and cook until bright green and just fork-tender, about 3 minutes. Drain the beans in a colander and rinse with cold water.
- Make the vinaigrette: In a small bowl or glass measuring cup, whisk together the garlic, mustard, salt, pepper, and vinegar. Add the olive oil and whisk until smooth.
- Lay the Boston lettuce leaves on a serving platter. Arrange the potatoes, cucumber, eggs, olives, tuna, green beans, and radishes on top.
- Drizzle the vinaigrette over the salad and serve immediately.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 50 grams, Fat 36 grams, Fiber 9 grams, Protein 39 grams, Sugar 7 grams
NIçOISE PASTA SALAD WITH DILL-DIJON DRESSING RECIPE BY TASTY
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
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!
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
More about "pastasaladnicoise recipes"
PASTA SALAD NICOISE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Salad RecipesCalories 441 per servingTotal Time 30 mins
- Mash garlic and salt into a paste with a chef's knife or a spoon. Transfer to a large bowl and add tuna, peppers, basil, chives (or scallions), olives, capers, oil, vinegar, lemon juice, pepper and harissa, if using. Toss gently to combine. Let stand for 15 minutes to allow the flavors to blend.
- Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain in a colander and rinse under cold water until cool. Drain well. Add the pasta to the tuna mixture and toss gently to combine.
TOP 11 BEST PASTA SALAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Macaroni and Black Bean Salad With Tex-Mex Flavor. This pasta salad is full of surprises, with Tex-Mex flavors, black beans, corn, and a variety of chopped vegetables.
- Lobster and Macaroni Salad. A simple mayonnaise dressing flavors this delicious lobster macaroni salad. The lobster is the star of this salad!
- Tuna Pasta Salad With Dill. This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. A combination of mayonnaise, lemon juice, sour cream, garlic, and dill help to flavor this delicious pasta salad.
- Garden Pasta Salad. Pesto and lemon juice help to flavor this tasty pasta salad. Add a little diced cooked chicken, shredded or cubed cheese, or ham for a heartier supper salad.
- Mediterranean Pasta Salad. Bring a bit of the Mediterranean to the table with this colorful pasta salad. Arugula, tomatoes, cucumber, black olives, fresh basil, and feta cheese are tossed along with cooked pasta and a creamy lemon-garlic vinaigrette.
- Pasta Salad With Chicken and Spinach. This chicken, spinach, and pasta salad is tossed with a flavorful mayonnaise and lemon juice dressing. This is a great main dish salad for hot summer days, or take it along to a potluck or big family cookout.
- Spinach Orzo Salad. A fresh spinach and roasted garlic sauce is tossed with al dente orzo pasta for a colorful side dish or vegetarian main. Artichoke hearts and cheese add flavor and texture to this quick and easy orzo salad.
- Classic Macaroni Salad. This macaroni salad is made with hard-cooked eggs, chopped vegetables, and a seasoned mayonnaise dressing. It's a classic macaroni salad with creamy dressing, and always welcome!
- Chicken and Bacon Pasta Salad. A creamy mayonnaise and lemon dressing bring pasta, bacon, and chicken together in this flavorful pasta salad. The pasta can be macaroni or mini penne pasta.
- Summer Seafood Pasta Salad. Make this pasta salad with crabmeat, shrimp, or lobster, or use a combination. Or use imitation crab with or without shrimp for a budget-friendly seafood salad.
HOW TO MAKE EASY ITALIAN PASTA SALAD | KITCHN
From thekitchn.com
PASTA SALAD, NIçOISE STYLE, SUNFLOWERS – OR NOT
From thymeforcookingblog.com
SALADE NIçOISE RECIPE - BBC FOOD
From bbc.co.uk
BEST ITALIAN PASTA SALAD RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
PASTA SALAD | ALLRECIPES
From allrecipes.com
12 EASY PASTA SALAD IDEAS YOU SHOULD TRY TONIGHT - TASTE …
From tasteofhome.com
40 EASY PASTA SALAD RECIPES - BEST COLD PASTA DISHES
From housebeautiful.com
TUNA NIçOISE PASTA SALAD - DISHING OUT HEALTH
From dishingouthealth.com
50 BEST PASTA SALAD RECIPES - EASY IDEAS FOR PASTA SALADS
From delish.com
35 PASTA SALAD RECIPES (AND OTHER COOLING NOODLE …
From epicurious.com
21 EASY PASTA SALAD RECIPES PREPPED IN 20 MINUTES OR LESS
From tasteofhome.com
NICOISE PASTA SALAD FOR A SUMMER PICNIC - MON PETIT FOUR®
From monpetitfour.com
ULTIMATE NIçOISE SALAD WITH ROASTED NEW POTATOES
From deliciousmagazine.co.uk
GASTRONOMER'S GUIDE: PASTA SALAD NIçOISE
From gastronomersguide.com
ITALIAN PASTA SALAD - DINNER AT THE ZOO
From dinneratthezoo.com
EASY PASTA SALAD RECIPES | CANADIAN LIVING
From canadianliving.com
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
SALADE NICOISE | CANADIAN LIVING
From canadianliving.com
BEST HOMEMADE ITALIAN PASTA SALAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
NIçOISE PASTA SALAD RECIPE | MYRECIPES
From myrecipes.com
SALAD NIçOISE: THE TRADITIONAL FRENCH RECIPE TO ARGUE OVER
From snippetsofparis.com
ITALIAN PASTA SALAD - SPEND WITH PENNIES
From spendwithpennies.com
EASY PASTA SALAD WITH THE BEST ITALIAN DRESSING
From kitchensanctuary.com
NIçOISE PASTA SALAD RECIPE | REAL SIMPLE
From realsimple.com
EASY PASTA SALAD RECIPE (THE BEST!) - COOKING CLASSY
From cookingclassy.com
ITALIAN PASTA SALAD RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
THE UN-COMPOSED (I.E., BEST) NIçOISE SALAD RECIPE
From seriouseats.com
ITALIAN PASTA SALAD WITH HOMEMADE ITALIAN DRESSING
From recipetineats.com
CLASSIC NICOISE SALAD RECIPE – A COUPLE COOKS
From acouplecooks.com
ULTIMATE PASTA SALAD (AWARD-WINNING!) - THE CHUNKY CHEF
From thechunkychef.com
FRENCH SALADE NIçOISE RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
PASTA SALAD NICOISE | BETTER HOMES & GARDENS
From bhg.com
VEGAN PASTA SALAD NIçOISE - VEG KITCHEN
From vegkitchen.com
THE BEST EASY PASTA SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
QUICK AND EASY PASTA SALAD - INSPIRED TASTE
From inspiredtaste.net
NIçOISE PASTA SALAD | PASTA RECIPES | TESCO REAL FOOD
From realfood.tesco.com
PASTA SALAD NIçOISE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love