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    You are in: Home / Recipes / Warm Pasta-Salad Nicoise Recipe
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    Warm Pasta-Salad Nicoise

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    BecR's Note:

    Salad Nicoise is a classic composed salad, originally from Nice, France--on the famed Cote de Azur. Here's a simple delicious variation on the classic salad that's made with pasta not potatoes, and gets all tossed together in a large serving bowl not composed. A great summer luncheon or dinner main course. Just serve it with a glass of white wine, a chunk of cheese, and a crusty loaf of bread. Bon appetit! Tips: Grilled tuna or swordfish would make a delicious substitute for the canned albacore. For a more traditional version I sometimes add some sliced red onion, sliced hard-boiled eggs, and a handful of cooked new potatoes (in place of the pasta) and haricots verts. You can reduce the amount of olives to about 1/4 cup---thereby reducing the fat---still tastes great, in fact I prefer it. Time listed does not include one hour sit time, but I don't really find it necessary. Enjoy!

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    Units: US | Metric


    1. 1
      In a large bowl, combine all ingredients except pasta and tuna. Stir well, cover, and let sit for 1 hour.
    2. 2
      Set aside about 1 1/2 cups.
    3. 3
      Cook pasta in boiling salted water until al dente. Drain well.
    4. 4
      Add to large bowl of sauce along with tuna, and combine.
    5. 5
      Serve in shallow bowls topped with some of the reserved sauce. Garnish with fresh oregano.
    6. 6
      Serves 4 to 6.

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    Nutritional Facts for Warm Pasta-Salad Nicoise

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 747.9
    Calories from Fat 177
    Total Fat 19.6 g
    Saturated Fat 3.0 g
    Cholesterol 26.3 mg
    Sodium 1195.9 mg
    Total Carbohydrate 102.7 g
    Dietary Fiber 10.5 g
    Sugars 10.7 g
    Protein 40.9 g

    The following items or measurements are not included:

    nicoise olives

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