Mediterranean Tuna Pasta Salad Nicoise

Mediterranean tuna pasta salad Nicoise is packed with flavoursome and fresh ingredients, and ready in 20 minutes

📝 Ingredients

• 200 g / 7 oz short shaped pasta
• 2 boiled eggs (cut into quarters)
• 100 g / 3½ oz green beans (cut in half)
• 1 cup marinated artichokes (cut into quarters)
• 150 g / 5 oz good quality canned tuna in olive oil
• 1/4 cup kalamata olives
• 150 g / 1 cup cherry tomatoes (halved)
• 60 g / 2 cups baby spinach
• 1 tbsp fresh parsley (chopped)
• 2 anchovies (optional)
• 1 clove garlic
• 2 tbsp white wine vinegar
• 5 tbsp olive oil (use the oil the tuna was packed in)
• 1/2 tsp salt

👨‍🍳 Instructions

1. 1You can prepare all ingredients except for pasta up to a day ahead. For boiled eggs, put the eggs in cold water in a saucepan, bring to a boil, then turn the heat off and let the eggs sit in the water for 5 minutes. Afterwards, transfer the eggs to ice cold water until completely cool, then peel. Green beans will take 5 minutes to cook after the water comes to a boil. Take off the heat and plunge into ice cold water to stop the beans from cooking immediately to preserve the firm texture and the vibrant green colour. Cook the pasta according to package instructions.
2. 2Next make the salad dressing by combining the anchovies, a clove of garlic, white wine vinegar, olive oil and salt in a small blender, process till smooth. The ingredients will emulsify and turn into a opaque (nearly white) vinaigrette. Alternatively, you can chop the anchovies very finely, then mash them with the back of a spoon into a paste, followed by pressed garlic and the rest of the dressing ingredients. Mix everything together until well combined.
3. 3Combine the cooked pasta, spinach, marinated artichokes, flaked tuna, olives, green beans, cherry tomatoes and chopped parsley in a large salad bowl, then pour the dressing all over and toss gently to combine. Add a pinch of salt to taste. Top with cooked eggs cut into quarters and serve.