Description
A refreshing and hearty Nicoise Pasta Salad, perfect for a light meal or side dish.
Ingredients
Scale
- 1 pound (450g) whole wheat fusilli (or gluten-free pasta)
- Two 5-ounce (140g) cans tuna in water, drained and flaked
- 8 ounces (225g) cherry tomatoes, halved lengthwise (about 1 1/2 cups)
- 1/2 cup (75g) kalamata olives, halved lengthwise
- 3 hard-boiled eggs, sliced
- 1 cup (30g) thinly sliced baby spinach (cut chiffonade style)
- 1/2 cup (75g) crumbled feta cheese, plus more for garnish
- 1/3 cup (80ml) olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 tablespoon (15ml) lemon juice
- 1/21/2 teaspoon (2g) kosher salt
- 1/41/2 teaspoon (1g) dried oregano
- Freshly ground pepper to taste
Instructions
- Cook the Pasta: Start by boiling the pasta until it is al dente. You want it tender but with a little bite, not mushy. Keep an eye on it since overcooking can lead to a gloppy mess. Once done, drain and give it a rinse under cold water to stop further cooking.
- Prep the Vegetables: While the pasta cooks, chop the cherry tomatoes and any other vegetable additions like bell peppers or green beans if desired. You want everything in bite-sized pieces for easy mixing into the pasta later. Avoid cutting too small, or they will lose their crunch.
- Whisk the Dressing: Combine the olive oil, red wine vinegar, lemon juice, kosher salt, dried oregano, and freshly ground pepper in a bowl. Whisk until it emulsifies and thickens slightly. Do taste to adjust the mustard or seasoning to suit your palate.
- Toss It Together: In a large bowl, add the cooled pasta, veggies, tuna, hard-boiled eggs, spinach, and dressing. Gently toss everything so that each piece gets coated well. Be gentle to avoid squishing the veggies.
- Chill Before Serving: Cover the salad and pop it in the fridge for about 30 minutes. This allows the flavors to mingle and develop.
- Serve and Enjoy: Once chilled, give it one last toss and then scoop it onto plates. Serve fresh to keep the veggies crisp, but leftovers can still be tasty if stored correctly.
Notes
- Storage Tips: Store covered in the refrigerator for up to 3 days. For longer-lasting leftovers, store the dressing separately and combine just before serving to preserve texture and freshness.
- Expert Tips: If pasta feels sticky after cooking, rinsing it with cold water helps stop the cooking process and keeps it from clumping. When the salad tastes off, a splash of lemon juice or a pinch of salt can brighten up the flavors remarkably. If trying to accommodate dietary needs, opting for gluten-free pasta is a simple swap that works beautifully in this salad.
- Reheating Instructions: This salad is best served chilled and does not require reheating.
- Serving Suggestions: Serve chilled with a side of crusty bread. Pair with a light white wine or sparkling water. Top with additional fresh herbs for an aromatic finish.
- Recipe Variations: Replace tuna with canned salmon for a different flavor. Add green beans for a crunchier texture. Swap baby spinach with arugula for a peppery kick.
- Ingredient Notes: Choose spinach and cherry tomatoes that are fresh for optimum flavor and texture. Quality feta cheese improves the overall taste of the salad. Ripe tomatoes add sweetness and balance to the dish. Substitutions can be made for dietary restrictions based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 433mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 93mg