Warm Pasta Salad Nicoise Recipes

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PASTA SALAD NICOISE

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



Pasta Salad Nicoise image

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.

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

WARM PASTA-SALAD NICOISE

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!

Provided by BecR2400

Categories     Tuna

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11



Warm Pasta-Salad Nicoise image

Steps:

  • In a large bowl, combine all ingredients except pasta and tuna. Stir well, cover, and let sit for 1 hour.
  • Set aside about 1 1/2 cups.
  • Cook pasta in boiling salted water until al dente. Drain well.
  • Add to large bowl of sauce along with tuna, and combine.
  • Serve in shallow bowls topped with some of the reserved sauce. Garnish with fresh oregano.
  • Serves 4 to 6.

Nutrition Facts : Calories 747.9, Fat 19.7, SaturatedFat 3, Cholesterol 26.3, Sodium 1196, Carbohydrate 102.8, Fiber 10.5, Sugar 10.8, Protein 40.9

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

HOT PASTA SALAD

I know that pasta salads have had a bad rap, but I really like them. This one is delicious with fantastic lemon flavor, tuna and crisp veggies. Enjoy! (This recipe uses canned tune. I haven't tried using fresh tuna yet, but I will next time. I think maybe I'll grill it and slice it up, still pink... yum!) Derived from BBC's "Good Food" magazine (March 2007) with some variations.

Provided by IngridNL

Categories     One Dish Meal

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10



Hot Pasta Salad image

Steps:

  • Cook the pasta according to directions.
  • Cook the peas according to directions.
  • In another bowl, mix the mayonnaise, lemon juice, and 1 T of the tuna oil and mix.
  • Drain the rest of the oil from the tuna.
  • Mix the tuna with the mayo mixture.
  • Drain the pasta and toss with the mayo mixture, peppers, onion, and carrot.
  • Sprinkle the rocket and Parmesan over the top just before serving.

300 g penne
1 cup frozen peas
4 tablespoons mayonnaise
1/2 lemon, juice of
200 g tuna in olive oil
2 red peppers, seeded, sliced
1 red onion, thinly sliced
rocket
1 carrot, thinly sliced
parmesan cheese

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



Pasta Nicoise image

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

2 large eggs, shells washed
Salt and pepper
1/2 pound short, twisted pasta, such as fusilli
3/4 pound small red potatoes, thinly sliced
1/2 pound green beans, trimmed and halved crosswise
2 cans (5 ounces each) tuna packed in olive oil, drained, oil reserved
2 large tomatoes, diced medium
1/3 cup pitted Nicoise olives
2 tablespoons red-wine vinegar

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