All the classic flavors of a Nicoise salad, plus pasta to keep you satisfied. This recipe uses just one saucepan so there’s minimal cleanup. You could use two pots to make things happen a little faster but that’s up to you: pick your battles. Look for tuna packed in oil, it has a lot more flavor. And while you could drain it and discard the oil, we recommend you use it for the dressing. Just add a little extra virgin olive oil if you come up short. Because this salad already has a bunch of deliciously salty ingredients—olives, pickled green beans, tuna—a splash of soy sauce (or gluten free tamari) adds an unexpected salinity to the dressing.
- 8 ounces cavatelli or other short pasta
- 1 teaspoon kosher salt, plus more for pasta water
- 10 ounces small red potatoes (8 to 10), quartered
- 4 large eggs
- ½ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon soy sauce or tamari
- 1 5-ounce jar tuna packed in oil, drained and broken into pieces
- ½ cup chopped pickled green beans
- ½ cup sliced radishes (about 4 oz.)
- ⅓ cup pitted Niçoise olives
¼ cup chopped flat-leaf parsley, plus more for serving
- Cook pasta in a large pot of boiling salted water until al dente, 8 to 10 minutes. Using a slotted spoon, remove pasta, and reserve cooking water in pan. Add potatoes and bring to a simmer over medium-high. Cook potatoes until tender, about 8 minutes. Using a slotted spoon, remove potatoes, reserving cooking water in pan. Carefully lower eggs into pan, and return to a simmer. Cook 12 minutes. Remove eggs from pan, and transfer to a bowl of ice water until cool, about 10 minutes. Peel eggs and cut into quarters.
- Whisk together oil, vinegar, mustard, and soy sauce in a large bowl. Add pasta, potatoes, tuna, beans, radishes, olives, parsley, and remaining 1 teaspoon salt and toss to combine. Serve topped with eggs and more parsley.