Penne Nicoise
A lovely variation on the classic Salad Niçoise. The pasta and tuna make this a family dinner feast.
A lovely variation on the classic Salad Niçoise. The pasta and tuna make this a family dinner feast.
Servings 6 people
Ingredients
- 1 lb penne 450 g
- 8 oz tuna 185 g
- 3 large eggs boiled
- 8 oz green beans trimmed
- 1 cups cherry tomatoes 250 ml, halved
- 1 small red onion thinly sliced
- 1 small cucumber thinly sliced
- 1/4 cup olives pitted, 60 ml
- 1/4 cup parsley 60 ml, chopped
- 6 tbsp olive oil 90 ml
- 3 tbsp lemon juice 45 ml
- 2 cloves garlic finely chopped
- 1 pinch Salt to taste
- 1 pinch freshly ground pepper to taste
Instructions
- Cook the pasta in boiling salted water for 8 -10 minutes.
- Add the green beans and continue cooking until the pasta is tender but al dente and the green beans are crisp-tender, about 3 minutes.
- Drain and rinse with cold running water.
- Combine the pasta and green beans in a large bowl along with the tomatoes, onion, cucumber, olives, and parsley, tossing to combine.
- Whisk together the olive oil, lemon juice, garlic, salt and pepper and pour over the pasta mixture, tossing to combine.
- Garnish the top of the salad with the tuna and eggs and serve at room temperature.
Nutrition
Calories: 304kcal | Carbohydrates: 29g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 388mg | Potassium: 301mg | Fiber: 4g | Sugar: 2g