Made with rooster as an alternative of tuna, this Nicoise pasta salad is a enjoyable spin on a traditional Nicoise salad. It’s mild, contemporary, colourful, and the proper dish to make simple spring or summer season lunches or brunch.
This Nicoise pasta salad has all the flavors and elements you’ll discover in my classic Nicoise salad, however with shredded rooster breast as an alternative of tuna and the addition of egg pasta noodles for when that carb craving calls. It’s mild and easy and will be prepped forward for child showers, bridal showers, al fresco lunches, and undoubtedly potlucks and picnics. Much more, with all of the meals teams represented, you’ll be able to actually think about it an entire meal for a straightforward spring or summer season dinner as nicely.
What’s in This Nicoise Pasta Salad
The parts of the traditional Nicoise salad are tossed with just a few additional greens and rooster as an alternative of tuna.
Right here’s what I put in my Nicoise pasta salad:
- Lemony Dijon vinaigrette dressing
- Egg noodle pasta equivalent to tagliatelle or pappardelle
- Cooked rooster breast — I often poach mine or use the breast from a rotisserie rooster
- Child potatoes — creamy, white potatoes with tender skins that don’t must be peeled
- Inexperienced beans — blanched for one of the best shade and texture
- Tomatoes — I like utilizing candy cherry tomatoes
- Kalamata olives — these too add a pleasant briny chunk
- Purple bell pepper
- English cucumber — much less bitter and a extra tender pores and skin
- Purple onion — I want crimson over white or yellow on this recipe for shade
- Capers — these pickled flower buds lend a briny pop to every chunk
- Exhausting-boiled eggs
Tips on how to Make the Finest Nicoise Pasta Salad
Comply with these simple ideas for making one of the best Nicoise pasta salad:
- Shred the rooster and chop the veg so that they’re related in dimension. For extra taste in every forkful, make all of the bites about the identical dimension.
- Use an egg-based pasta. Made with egg yolks, egg pastas are richer in taste than common pasta. I take advantage of lengthy pasta like pappardelle or tagliatelle.
- Salt your potato water for extra flavorful potatoes. Salted water provides taste because the potatoes cook dinner. To keep away from pitting your pot, wait so as to add the salt till the water boils.
- Blanch the inexperienced beans within the reserved pasta water. A fast dunk for 30 seconds within the scorching water takes away inexperienced bean’s uncooked taste.
- Gown the potatoes with a few of the dijon vinaigrette (I substitute the vinegar with lemon) whereas they’re heat. Sizzling potatoes soak up the dressing, including one other layer of taste.
- Add the hard-boiled eggs after tossing the remainder of the elements collectively. That method the yolks and whites keep intact.
Nicoise Pasta Salad Substitutions or Additions
- Serve on a mattress of child lettuce, combined greens, bibb, or arugula in the event you’d like.
- Attempt an oil-packed tuna or smoked or grilled salmon as an alternative of rooster
- Use different forms of briny olives
- Attempt Nicoise salad with jammy eggs as an alternative of hard-boiled
- As a substitute of white potatoes, attempt utilizing crimson or purple child potatoes
Make it Forward
- This pasta salad will be made the day earlier than serving.
- Add extra dressing earlier than serving if the salad appears dry.
- The salad will maintain within the fridge for 3-4 days however is def greatest served inside the first day of constructing.
What to Serve With This Pasta Salad
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Nicoise Pasta Salad with Hen
Made with rooster as an alternative of tuna, this Nicoise pasta salad is a enjoyable spin on a traditional Nicoise salad. It is mild, contemporary, and colourful, and the proper dish to make simple spring or summer season lunches or brunch.
- 8 ounces egg noodles , equivalent to tagliatelle or pappardelle
- 2 cups petite white or crimson potatoes
- 6 ounces inexperienced beans , trimmed and minimize into 1-inch items
- 3 cups shredded rooster breast
- 1 1/2 cups cherry tomatoes , about 8 ounces, halved
- 1 cup pitted kalamata olives
- 1/2 English cucumber , peeled, seeded, and sliced
- 1/2 cup sliced crimson bell pepper
- 1/2 cup sliced crimson onion
- 1/3 cup capers , about 4 ounces drained
- 4 hard-boiled eggs , quartered
For the French dressing Dressing
- 1/3 cup additional virgin olive oil
- 1/4 cup contemporary lemon juice
- 1 tablespoon minced shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon entire grain mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly floor black pepper
First, make the French dressing by including all the elements to a jar fitted with a lid, shut tightly, shake nicely, and put aside.
Add the potatoes to a medium pot and fill with sufficient water to cowl the potatoes by 1 inch, then deliver to a boil. Add 1-2 teaspoons of kosher salt, cut back to a rolling simmer, and cook dinner till tender or when the potatoes will be pierced with a fork or skewer, about quarter-hour. Use a spider or strainer to switch the potatoes from the pot to a colander or bowl, reserving the recent water. Quarter the potatoes (you’ll be able to go away the skins on) then place in a bowl and whereas nonetheless heat, drizzle with 2-3 tablespoons of the French dressing dressing and put aside to chill.
Whereas the potatoes are cooking, deliver a big pot of water to a boil, season generously with kosher salt, and cook dinner the pasta based on bundle instructions or till al denté. Use tongs or a spider to switch the noodles to a colander so you’ll be able to reserve the recent pasta water to blanche the inexperienced beans. Give the noodles a fast rinse in cool water then put aside.
Add the inexperienced beans to the recent pasta water and simmer for 1 minute or till the inexperienced beans flip shiny inexperienced. Drain the water, rinse the inexperienced beans, and put aside to chill.
Add the noodles to a big mixing bowl with the dressed potatoes, blanched inexperienced beans, shredded rooster, cherry tomatoes, kalamata olives, cucumber, crimson bell pepper, crimson onion, and capers. Toss with the French dressing dressing. Style for seasoning and add extra salt and pepper to style. Nestle the hard-boiled egg quarters into the pasta salad and serve.
Energy: 410kcal | Carbohydrates: 37g | Protein: 23g | Fats: 19g | Saturated Fats: 4g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 11g | Trans Fats: 1g | Ldl cholesterol: 156mg | Sodium: 737mg | Potassium: 647mg | Fiber: 4g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 3mg
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