Menu Plan for Summer II: Week 4, Day 5


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 Day 4
 Day 5
 Day 6

Niçoise Pasta Salad

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

     This time it's a traditional French Salade with a modern twist: pasta.  Best if consumed with a glass of Rosé, sitting on a terrace, gazing at the Mediterranean. If that's not possible, eat on your own terrace, as we do....
Or you could take it along to a picnic.....

Niçoise Pasta Salad

Total time: 25 minutes
   Traditionally (besides being served on lettuce) this should have the small, black Niçoise olives but I use the dry-cured Greek - because I didn't want to bother pitting the small ones.  Get the best canned tuna you can find.  Salade Niçoise always uses canned, never fresh.  The pasta takes the place of the potatoes.  

Niçoise Pasta Salad Ingredients:


Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, small bowl, pot and colander for pasta,
small saucepan, lid, medium saucepan, large bowl

Put water on high heat for pasta
Start to boil eggs
Put water on high heat for beans
Top and tail beans, cut
Blanch beans
Fill bowl with cold water
Cut olives

Clean, slice pepper
Drain beans, plunge in cold water
Start to cook pasta
Mind the eggs
Cut tomatoes
Make vinaigrette, put into large salad bowl
Snip herbs, add to vinaigrette, stir
Add beans, tomatoes, pepper to vinaigrette, stir
Add tuna, olives, stir
Cool, peel, quarter eggs
Drain pasta, add to salad, stir
Add eggs, ...anchovies if using... Serve and eat

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