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Tuna Nicoise Pasta Salad

Canned tuna, green beans, boiled eggs, and olives on a bed of rotini pasta with vinaigrette.
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Ingredients Method Notes

Ingredients
  

  • 2 cups cooked rotini pasta
  • 1 can 5 oz tuna, drained
  • 1 cup green beans blanched and chopped
  • 2 boiled eggs quartered
  • 1/2 cup Kalamata olives halved
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Method
 

  1. Cook the rotini pasta according to package instructions. Drain and let it cool.
  2. Blanch the green beans by boiling them for 2-3 minutes, then transfer them to an ice bath to cool. Drain and chop.
  3. In a large bowl, combine the cooked rotini pasta, drained tuna, blanched green beans, quartered boiled eggs, halved Kalamata olives, halved cherry tomatoes, and thinly sliced red onion.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
  5. Pour the vinaigrette over the salad.
  6. Toss everything together until all ingredients are evenly coated with the dressing.
  7. Garnish with fresh parsley if desired.
  8. Chill in the fridge for at least 15 minutes to let the flavors meld together.
  9. Serve cold and enjoy this classic and refreshing salad!

Notes

You can use canned salmon instead of tuna for a different twist. Add some capers for an extra burst of flavor. This salad is great for meal prep and stays fresh in the fridge for a couple of days! All the flavors of a classic BLT sandwich in a pasta salad form.