Salad Nicoise is one of our favourite salads in summer, but in winter, you need something a little more substantial. The same ingredients in pasta makes a quick midweek dinner or is equally good for on-the-go lunches.
125g green beans
1 can Italian tuna in olive oil
1/4 cup black olives, pips removed
1/2 cup cherry tomatoes, halves
Handful basil leaves, torn
2 eggs, soft boiled and quartered
1. Cook green beans in a small saucepan of boiling, salted water until tender-crisp, about 5 minutes. Drain and set aside.
2. Cook the pasta until al dente, then drain, reserving 1/4 cup pasta cooking water.
3. Add the pasta to a large serving bowl, and toss with the green beans, tuna (do not drain the olive oil), olives, tomatoes and torn basil leaves. Toss together to combine and season to taste.
4. Serve the pasta with the quartered eggs on top.
What’s your favourite quick pasta dish?