Nicoise Pasta Salad
Classic pasta salad gets a French twist with added green beans, olives, and hardboiled eggs. Perfect for a summer picnic!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 lb. fusili or rotini pasta
- 1 tomato, diced
- 3/4 cup kalamata olives, pitted and sliced in half, vertically
- 1 cup chopped green beans, (cut into 1" long pieces)
- 4 eggs
- 2 oz. feta cheese, cubed
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
- 5 whole sun-dried tomatoes, chopped
- 1 garlic clove, chopped
- 1 tsp capers, drained
- 1/2 cup finely shredded parmesan
- 1/2 tsp table salt
- pinch of freshly ground pepper
Instructions
- 1
Bring a large pot of water with a tablespoon of salt to a boil. Cook the pasta according to the package instructions.
- 2
Meanwhile, add all of the dressing ingredients into a food processor and pulse until the mixture is smooth (it will look grainy - this is OK).
- 3
Once the pasta is ready, use a slotted spoon to remove the pasta from the pot and into a large bowl. Pour the dressing over the pasta and toss together.
- 4
Leave the water boiling in the pot over the stove and add in the eggs and the chopped green beans. Set the timer to 12 minutes for the eggs, but only cook the green beans for a few minutes, until they're tender but still have a bite. Remove them with a slotted spoon and add the green beans to the pasta salad. Once the eggs are ready, run them under cold water then peel and cut into quarters. Add the eggs to the pasta salad.
- 5
Top the salad off with the feta cheese and sliced olives then give everything a gentle toss. Cover the bowl with a sheet of plastic wrap and refrigerate until you're ready to pack it. If you're serving it at home, take the pasta salad out of the fridge 20 minutes prior to serving so that it's not super cold.