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Penne Pasta Salad Nicoise

world.food's picture
Ingredients
  Extra virgin olive oil 5 Tablespoon
  Ribbed penne pasta 1 Pound
  Garlic 1⁄2 Teaspoon, minced
  Red onion 1⁄3 Cup (5.33 tbs), halved and finely slivered
  Pitted imported black olives 1⁄2 Cup (8 tbs), halved, if very large
  Capers 3 Tablespoon, drained
  Anchovy fillets 8 , halved crosswise (Or More To Taste)
  Flat-leaf parsley 1 Cup (16 tbs), coarsely chopped
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Haricots verts 8 Ounce, stem ends trimmed, halved crosswise
  Idaho potatoes 2 , peeled and cut into 1/4-inch cubes
  White meat tuna 13 Ounce, drained and flaked into large pieces (Two 6 1/2 Ounce Cans)
  Ripe tomatoes 3 Large, cut into 1/2-inch cubes
  Hard cooked eggs 3 , peeled and coarsely chopped (For Garnish)
Directions

MAKING
1. In a large pot, prepare salt water and bring it to a boil.
2. Add 1 tablespoon olive oil and penne.
3. Cook until the pasta is just tender.
4. Drain and rinse under cold water, and drain again well.
5. In a large bowl, place the drained pasta.
6. Add remaining 3/4 cup olive oil and toss pasta to coat evenly with oil.
7. Add in the garlic, onion, olives, capers, anchovies, 1/2 cup parsley, and a generous amount of pepper.
8. In a small pot, bring water to a boil.
9. Add haricots verts and cook for about 3 minutes until just tender.
10. Drain and cool under cold water.
11. Drain again and pat dry.
12. Add them to the pasta bowl.
13. In a small pot, place potatoes and cover with cold water.
14. Bring it to a boil and cook for 7-8 minutes until just tender.
15. Drain and add to the pasta bowl.

FINALISING
16. To the pasta bowl, add tuna and tomatoes.
17. Fold all the ingredients together using a large rubber spatula.
18. Adjust seasonings to taste.

SERVING
19. Serve on a large attractive serving bowl.
20. Garnish with chopped eggs and chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Gourmet
Cook Time: 
20 Minutes
Servings: 
6

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