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Penne Nicoise
A lovely variation on the classic Salad Niçoise. The pasta and tuna make this a family dinner feast.
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Course:
Main Dish, Salad
Cuisine:
Italian
Keyword:
Eggs, Pasta, Seafood, Tuna, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
6
people
Calories:
304
kcal
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Ingredients
Metric
Imperial
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:
304
kcal
|
Carbohydrates:
29
g
|
Protein:
12
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
17
mg
|
Sodium:
388
mg
|
Potassium:
301
mg
|
Fiber:
4
g
|
Sugar:
2
g