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Warm nicoise pasta salad

  • 0:30 Cook
  • 4 Servings


  • 500g dried farfalle pasta
  • 200g green round beans, halved diagonally
  • 240g cherry truss tomatoes
  • 2 tablespoons extra virgin olive oil
  • 185g can tuna in oil, drained reserving oil
  • 3 anchovy fillets, coarsely chopped
  • 1 long fresh red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon drained baby capers
  • 80g (1/2 cup) pitted kalamata olives
  • 2 spring onions (shallots), thinly sliced
  • 1/2 cup chopped fresh continental parsley
  • 1/3 cup chopped fresh mint
  • 1/4 cup chopped fresh dill
  • 2 tablespoons lemon juice


  • 1
    Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water until al dente, adding beans in the last 2 minutes of cooking. Drain, reserving 2 tablespoons cooking liquid. Transfer pasta and reserved liquid to a large bowl (see notes).
  • 2
    Meanwhile, place tomatoes on a lined tray and drizzle over 2 teaspoons extra virgin olive oil. Season. Roast for 10 minutes or until just tender.
  • 3
    Heat reserved tuna oil in a saucepan over medium-high heat. Add anchovy, chilli, garlic and capers. Stir for 1 minute or until aromatic. Add olives. Stir for 1 minute. Transfer to the bowl. Stir in the tuna and spring onion.
  • 4
    Combine the parsley, mint, dill, lemon juice and remaining extra virgin olive oil in a bowl. Season. Stir half the dressing into pasta mixture. Serve with tomatoes and remaining dressing.

Source: taste.com.au


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