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5 from 4 votes

Nicoise Pasta Salad with Chicken

Made with chicken instead of tuna, this Nicoise pasta salad is a fun spin on a classic Nicoise salad. It's light, fresh, and colorful, and the perfect dish to make easy spring or summer lunches or brunch.

Course SaladCuisine FrenchKeyword nicoise pasta salad

Prep Time 30 minutesCook Time 10 minutesTotal Time 40 minutes

Servings 8
Calories 410kcal

Ingredients

• 8 ounces egg noodles , such as tagliatelle or pappardelle
• 2 cups petite white or red potatoes
• 6 ounces green beans , trimmed and cut into 1-inch pieces
• 3 cups shredded chicken breast
• 1 ½ cups cherry tomatoes , about 8 ounces, halved
• 1 cup pitted kalamata olives
• ½ English cucumber , peeled, seeded, and sliced
• ½ cup sliced red bell pepper
• ½ cup sliced red onion
• ⅓ cup capers , about 4 ounces drained
• 4 hard-boiled eggs , quartered

For the Vinaigrette Dressing

• ⅓ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 1 tablespoon minced shallot
• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Instructions

• First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
• Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes. Use a spider or strainer to transfer the potatoes from the pot to a colander or bowl, reserving the hot water. Quarter the potatoes (you can leave the skins on) then place in a bowl and while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
• While the potatoes are cooking, bring a large pot of water to a boil, season generously with kosher salt, and cook the pasta according to package directions or until al denté. Use tongs or a spider to transfer the noodles to a colander so you can reserve the hot pasta water to blanche the green beans. Give the noodles a quick rinse in cool water then set aside.
• Add the green beans to the hot pasta water and simmer for 1 minute or until the green beans turn bright green. Drain the water, rinse the green beans, and set aside to cool.
• Add the noodles to a large mixing bowl with the dressed potatoes, blanched green beans, shredded chicken, cherry tomatoes, kalamata olives, cucumber, red bell pepper, red onion, and capers. Toss with the vinaigrette dressing. Taste for seasoning and add more salt and pepper to taste. Nestle the hard-boiled egg quarters into the pasta salad and serve.

Nutrition

Calories: 410kcal | Carbohydrates: 37g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 737mg | Potassium: 647mg | Fiber: 4g | Sugar: 4g | Vitamin A: 554IU | Vitamin C: 25mg | Calcium: 68mg | Iron: 3mg

More Great Pasta Salads for Entertaining

• BLT Pasta Salad with Avocado
• Caprese Pasta Salad
• Asian Ramen Noodle Salad
• Greek Pasta Salad with Cucumbers and Artichoke Hearts
• THE BEST Italian Pasta Salad with Pepperoni
• Creamy Tuscan Pasta Salad

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