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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Salad Nicoise is a classic composed salad, originally from Nice, France-on the famed Cote de Azur. Here's a simple delicious variation on the classic salad that's made with pasta not potatoes, and gets all tossed together in a large serving bowl not composed. A great summer luncheon or dinner main course. Just serve it with a glass of white wine, a chunk of cheese, and a crusty loaf of bread. Bon appetit! Tips: Grilled tuna or swordfish would make a delicious substitute for the canned albacore. For a more traditional version I sometimes add some sliced red onion, sliced hard-boiled eggs, and a handful of cooked new potatoes (in place of the pasta) and haricots verts. You can reduce the amount of olives to about 1/4 cup-thereby reducing the fat-still tastes great, in fact I prefer it. Time listed does not include one hour sit time, but I don't really find it necessary. Enjoy! Ingredients:
6 large ripe tomatoes, seeded and chopped |
4 garlic cloves, peeled and finely chopped |
1/4 cup capers, drained and rinsed |
1 1/2 cups nicoise olives, pitted |
1/3 cup loosely packed fresh oregano leaves, plus more for garnish |
3 tablespoons extra virgin olive oil |
1 dash balsamic vinegar |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1 lb dry pasta (such as rigatoni, penne rigate, or orecchiette) |
1 (12 ounce) can solid white tuna, drained |
Directions:
1. In a large bowl, combine all ingredients except pasta and tuna. Stir well, cover, and let sit for 1 hour.
2. Set aside about 1 1/2 cups.
3. Cook pasta in boiling salted water until al dente. Drain well.
4. Add to large bowl of sauce along with tuna, and combine.
5. Serve in shallow bowls topped with some of the reserved sauce. Garnish with fresh oregano.
6. Serves 4 to 6.
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