Pasta Nicoise Salad Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientInterest Group


 Farfalle8 Ounce (225 Gram)
 French beans6 Ounce, topped and tailed (175 Gram)
 Tuna steaks12 Ounce (350 Gram)
 Baby plum tomatoes4 Ounce, halved (115 Gram)
 Anchovy fillets8 , drained
 Capers2 Tablespoon, drained (In Brine)
 Pitted black olives1 Ounce, drained (25 Gram)
 Basil leaves1 (For Garnish)
 Olive oil1 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Lemon juice1 Tablespoon
 Lemon rind1⁄2 Teaspoon, grated
 Lemon rind1⁄2 Teaspoon, finely grated
 Basil leaves1 Tablespoon, shredded
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 418 Calories from Fat 99

% Daily Value*

Total Fat 11 g16.8%

Saturated Fat 1.6 g7.9%

Trans Fat 0 g

Cholesterol 38.7 mg

Sodium 772.5 mg32.2%

Total Carbohydrates 47 g15.7%

Dietary Fiber 4 g15.8%

Sugars 3.4 g

Protein 30 g59.9%

Vitamin A 44.6% Vitamin C 11.1%

Calcium 8.3% Iron 11.4%

*Based on a 2000 Calorie diet


1) Preheat the grill to medium.

2) Boil the pasta as per the package instuctions. Drain well and keep warm.
3) In a pan, boil the lightly salted water and cook the French beans for 5-6 minutes until just cooked. Drain well, mix into the pasta and keep warm.
4) Rinse and dry the tuna steaks on the kitchen paper. Season evenly with the black pepper.
5) Place the tuna steaks under the grill and cook for 4—5 minutes on each side until thoroughly cooked.
6) Drain and flake the tuna into bite-sized pieces. Then toss into the pasta alongwith the tomatoes, anchovies, capers and olives. Keep warm.
7) In a small bowl, combine all the dressing ingredients and season with salt and pepper to taste. Turn the dressing over the pasta mixture and mix gently.

8) Spoon into warm serving bowls, garnish with the fresh basil leaves and serve immediately.