Pasta Nicoise

This pasta salad borrows the spirit of a classic Nicoise and trades the tuna and potatoes for small shell pasta that catches the garlicky vinaigrette in every curve. Fresh quartered tomatoes, steamed green beans, black olives, red bell pepper, and a scattering of capers bring the Provençal flavors.

The dressing is deliberately simple: olive oil, white vinegar, chopped garlic, salt, and pepper. No herbs fighting for attention, no mustard muddling the clean Mediterranean flavors. The capers and olives already bring enough brininess to make the whole bowl pop.

Rinsing the cooked pasta under cold water stops the cooking and washes off excess starch so the shells stay separate instead of clumping into a sticky mass. Toss everything together just before serving so the tomatoes hold their shape and the beans keep their color.

Pro Tips

• Toss just before serving. The vinaigrette will soften the vegetables and make the pasta absorb too much oil if it sits for hours. Assemble up to 30 minutes ahead, but save the final toss.
• Steam the green beans until crisp-tender. They should still snap when you bend them. Mushy green beans have no place in a Nicoise.
• Use good olive oil. With a dressing this simple, the oil quality shows. A fruity extra virgin makes a real difference here.
• Quarter the tomatoes, don’t dice. Big wedges hold up better in a tossed salad and release less juice that can water down the dressing.

Variations

• Add tuna: Drain a can of oil-packed tuna and flake it over the top for a more traditional Nicoise with protein.
• Swap the vinegar: Use red wine vinegar or lemon juice instead of white vinegar for a brighter, sharper acidity.
• Warm version: Skip the cold rinse and toss the hot pasta with the dressing and vegetables for a warm pasta dish.