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Pasta Nicoise


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Pasta Nicoise


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Pasta Nicoise


  • Prep Time : 8 min
  • Cook Time : 15 min
  • Ready Time : 23 min


6 servings


  • 1 (12-ounce) box rotini, cooked according to package directions
  • 1/2 (15-ounce) can hearts of palm, drained and sliced
  • 1 (15-ounce) can green beans, drained
  • 1 (15-ounce) can pitted black olives, drained
  • 1 (6-ounce) can white albacore tuna in water, drained
  • 12 grape tomatoes, halved
  • 2 tablespoons capers
  • 1/4 cup baby spinach leaves
  • For dressing:
  • 1/3 cup olive oil
  • 1/3 cup mayonnaise
  • 1/3 cup plain low-fat yogurt
  • 2 cloves garlic, peeled
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons fresh dill, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • Imitation bacon bits, for garnish (optional)


  1. In a salad bowl, place pasta, hearts of palm, green beans, olives, tuna, tomatoes, capers and spinach.
  2. Place all dressing ingredients in blender or food processor, and mix until smooth and creamy.
  3. Pour over pasta and tuna. Toss to coat evenly.
  4. Garnish with imitation bacon bits, if desired.


You can add variety to this dish by adding 1/4 cup anchovy fillets. Or for a sweet touch, add 2 tablespoons of Craisins. If you have loads of time, substitute fresh tuna steaks for canned tuna. Season both sides of the steaks with salt and pepper and broil or sear.

Contributed by: Quick & Kosher, JAMIE GELLER


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




13 Responses to Pasta Nicoise

  1. avatar says: SarahEats

    How long can this stay in the refrigerator? It’s perfect to take to work for lunch!

  2. Should be good for at least 2 days – keep in mind that it will taste better if you let it come to room temperature before enjoying and even better if you keep the dressing separate and mix in just before eating bc otherwise it will significantly dry out over the pasta if it’s in the fridge for too long. Enjoy!

  3. avatar says: SarahEats

    Thanks – btw, what is Nicoise?

  4. avatar says: Penina

    If you want to make the dressing non-dairy – what is a good substitute for the yogurt?

  5. Hey Penina – you can use a total of 1/2 cup olive oil and 1/2 cup mayo in place of the (1/3 each of olive oil, mayo and yogurt) – feel free to use low fat mayo if you want. You may have to adjust some of the seasoning a bit so just give it a taste and see if you need more lemon juice or garlic , even a dash of Worcestershire sauce (or even Tabasco) would be nice.

  6. SarahEats – Nicoise Salad (and variations such as Pasta Nicoise etc…) is a specialty of the Cote D’Azur region of France, originating in and named for the city of Nice. Very common is nicoise dishes is the use of black olives, tomatoes, potatoes, beans and vinaigrette dressing. So the Pasta Nicoise recipe here is obviously a take on the traditional.

  7. avatar says: kne

    Delicious and easy! A family favorite. I leave out the yogurt and don’t adjust the mayo and olive oil, and find the dressing just right as well as pareve.

  8. Note the optional choice ;Bacon Bits’
    not very nice for a kosher website!!!!!!!!!!!!

    • Bacon Bits are usually made from soy and are certified kosher, that is what this is referring to.

      • Ok thanks, Tamar, we do not get them in South Africa I think!!!!

        • Hey Maxine so sorry we confused you – of course we would never use real bacon.

        • I know we have different things, you get a lot of fun stuff we don’t get and sometimes when we write these recipes we don’t realize that everyone doesn’t know the same products as us, so we appreciate you asking about it.

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