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Salmon Niçoise Pasta Salad

Coastal Living
Salmon Niçoise Pasta Salad
Photo: Jean Allsopp; Styling: Mindi Shapiro
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Outstanding

Yield: Makes 4 servings

Ingredients

  • 1  (1-pound) salmon fillet
  • 1/2  teaspoon  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 2  teaspoons  olive oil
  • 8  ounces  (2 1/2 cups) shell or other short pasta
  • 6  ounces  (1 1/4 cups) green beans, cut into 2-inch lengths
  • 1/4  cup  olive oil
  • 2  tablespoons  red wine vinegar
  • 1/2  teaspoon  anchovy paste (optional)
  • 1  garlic clove, chopped
  • 1/2  teaspoon  Dijon mustard
  • 1  cup  cherry or grape tomatoes, halved
  • 1/3  cup  niçoise or kalamata olives, pitted and halved
  • 1/4  cup  thinly sliced red onion
  • 1/4  cup  chopped fresh Italian parsley
  • 3  tablespoons  capers, drained

Preparation

Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.

Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

Jackie Mills, R.D., Coastal Living, JULY 2008

Member Ratings and Reviews

5 stars
Erica
Amazing! I never would have thought to try this, but I stumbled on this recipe while trying to find a use for a large amount of leftover grilled salmon. I almost left out the anchovy paste, but on the recommendation of the last reviewer I decided to go for it. The flavor combination is absolutely fabulous. With so many recipes to try there are only a few that make it into my recipe box for repeats, but this is definitely one of them. Delicious, healthy, and aesthetically pleasing to boot.04/25/09

5 stars
Sue from An Unknown Location
This makes a terrific pasta salad. I used some cut-up cooked shrimp instead of the salmon, but otherwise made the recipe as directed. The use of anchovy paste in the dressing is the ultimate secret to the deliciousness of this salad. I made it to take to a cookout at the neighbors and they raved about it (and they HATE anchovies)! I'm sure you could add a variety of other ingredients as you would to any pasta salad as long as you stick with this dressing. I'm making this again tonight.08/14/08