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Niçoise Pasta Salad With Dill-Dijon Dressing

Bumble Bee Tuna brand logo
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Under 30 minutes

Niçoise Pasta Salad With Dill-Dijon Dressing

Under 30 minutes

Ingredients

for 4 servings

  • 3 cans Bumble Bee® Premium Solid White Albacore Tuna
  • 4 large eggs
  • 1 ½ cups French green beans (150 g), ends trimmed, cut into 1–1½ inch pieces
  • 1 lb cavatappi pasta (200 g), cooked and drained
  • 1 cup grape tomatoes (200 g), halved
  • ½ cup kalamata olive (100 g), pitted
  • ¾ cup Radishes (130 g), stems trimmed, quartered and halved
  • 4 oz crumbled feta cheese (110 g)
  • 2 tablespoons fresh mint leaf, chopped
  • 4 tablespoons fresh dill, chopped

Dill-Dijon Dressing

  • 2 tablespoons shallot, minced
  • 2 tablespoons dijon mustard
  • ⅓ cup lemon juice (80 mL)
  • ⅓ cup champagne vinegar (80 mL)
  • 2 tablespoons fresh dill, chopped
  • ½ teaspoon sugar
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup olive oil (80 mL)

Nutrition Info

  • Calories 968
  • Fat 37g
  • Carbs 97g
  • Fiber 7g
  • Sugar 9g
  • Protein 59g

Estimated values based on one serving size.

Preparation

  1. Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½-–7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3–4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
  2. Boil the green beans in the same pot for 30–60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30–60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
  3. Drain the Bumble Bee® Premium Albacore Tuna.
  4. In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
  5. Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
  6. Drizzle the dressing over the salad and gently toss until fully coated.
  7. Divide the salad between serving bowls and top each portion with a halved jammy egg.
  8. Enjoy!

Ingredients

for 4 servings

  • 3 cans Bumble Bee® Premium Solid White Albacore Tuna
  • 4 large eggs
  • 1 ½ cups French green beans (150 g), ends trimmed, cut into 1–1½ inch pieces
  • 1 lb cavatappi pasta (200 g), cooked and drained
  • 1 cup grape tomatoes (200 g), halved
  • ½ cup kalamata olive (100 g), pitted
  • ¾ cup Radishes (130 g), stems trimmed, quartered and halved
  • 4 oz crumbled feta cheese (110 g)
  • 2 tablespoons fresh mint leaf, chopped
  • 4 tablespoons fresh dill, chopped

Dill-Dijon Dressing

  • 2 tablespoons shallot, minced
  • 2 tablespoons dijon mustard
  • ⅓ cup lemon juice (80 mL)
  • ⅓ cup champagne vinegar (80 mL)
  • 2 tablespoons fresh dill, chopped
  • ½ teaspoon sugar
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup olive oil (80 mL)

Nutrition Info

  • Calories 968
  • Fat 37g
  • Carbs 97g
  • Fiber 7g
  • Sugar 9g
  • Protein 59g

Estimated values based on one serving size.

Preparation

  1. Fill a medium pot ¾ of the way with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½-–7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3–4 minutes. Once cool enough to handle, peel and halve the eggs and set aside.
  2. Boil the green beans in the same pot for 30–60 seconds, until bright green and slightly tender. Immediately transfer to the ice bath for 30–60 seconds to cool. Remove from the ice bath and blot dry with paper towels.
  3. Drain the Bumble Bee® Premium Albacore Tuna.
  4. In a large bowl, combine the cavatappi pasta, blanched green beans, grape tomatoes, Kalamata olives, radishes, Bumble Bee® Premium Albacore Tuna, feta, mint, and dill.
  5. Make the dill-Dijon dressing: In a small bowl, whisk together the shallot, Dijon mustard, lemon juice, champagne vinegar, dill, sugar, salt, and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
  6. Drizzle the dressing over the salad and gently toss until fully coated.
  7. Divide the salad between serving bowls and top each portion with a halved jammy egg.
  8. Enjoy!
Niçoise Pasta Salad With Dill-Dijon Dressing

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