Living in Luxembourg, I ate a lot of Nicoise salads (pronounced nee-swahs, in case you wondered). They were served just about everywhere (even on the Pizza Hut menu!) So I decided to try a twist on the classic, using similar ingredients for a pasta salad. I served this at a party at my Dad’s house and it was a success. Thanks to my family for being my guinea pigs!
1 lb. spiral pasta, cooked al dente and cooled completely
2 (6 oz.) cans tuna, packed in water, drained and flaked
1/4 cup capers
1 can white beans, drained and rinsed
1/2 cup black olives, sliced
1/4 cup red onion, sliced
1 cup fresh green beans, steamed and cooled completely
1 cup cherry tomatoes, halved
1 bottle prepared vinaigrette salad dressing, mixed with 1 Tablespoon dijion mustard
1 can sliced beets, chopped
Fresh ground black pepper, to taste
Freshly chopped parsley, to taste
- In a large salad bowl, mix together first 9 ingredients (pasta thru vinaigrette dressing). Combine well.
- Gently fold in beets (do not over mix or the entire salad will turn purple!)
- Add pepper and parsley to taste.
- Cover and refrigerate at least 1 hour prior to serving.