simple way to prepare any night of the week Warm nicoise pasta salad

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm nicoise pasta salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm nicoise pasta salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm nicoise pasta salad is something that I’ve loved my entire life.

Table of Contents


  • 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


  • Step 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).
  • Step 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.
  • Step 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.
  • Step 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.

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