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Nicoise Pasta Salad Recipes That Make Lunch Feel Like a Riviera Vacation

Nicoise Pasta Salad Recipes That Make Lunch Feel Like a Riviera Vacation

If you’re craving bold flavor, vibrant color, and serious crunch, these Nicoise pasta salad riffs are your new best friends. We’re talking briny olives, juicy tomatoes, crisp beans, silky tuna, and a punchy lemon-Dijon situation that ties it all together. Pack them for picnics, serve them for easy dinners, or meal-prep them for work—these are crowd-pleasers with serious personality.

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1. Classic Nicoise Pasta Salad With Tangy Lemon-Dijon Vinaigrette

Overhead shot of a Classic Niçoise Pasta Salad in a wide white ceramic bowl: farfalle tossed with crisp-tender halved green beans, halved cherry tomatoes, thinly sliced red onion, and glossy Niçoise or Kalamata olives, all lightly coated in a tangy lemon-Dijon vinaigrette with visible flecks of black pepper and mustard seeds; lemon zest curls and a small jar of vinaigrette with a spoon on the side; clean marble background, bright natural window light, high contrast to emphasize fresh colors and textures.

This is the iconic flavor combo—bright, briny, and beautifully balanced. Think traditional Niçoise vibes with pasta for extra satisfaction. It’s the salad that makes you feel like you’re lunching seaside, even if you’re at your kitchen table.

Ingredients:

  • 12 oz short pasta (farfalle, fusilli, or penne)
  • 8 oz green beans, trimmed and halved
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Niçoise or Kalamata olives, pitted
  • 2 cans (5 oz each) high-quality tuna in olive oil, drained lightly
  • 4 hard-boiled eggs, quartered
  • 2 tbsp capers, drained
  • 1/4 cup parsley, chopped
  • 1/4 cup fresh basil, torn
  • 1/2 cup extra-virgin olive oil
  • 2 tbsp Dijon mustard
  • 1 large lemon, zested and juiced (about 3 tbsp juice)
  • 1 tbsp red wine vinegar
  • 1 garlic clove, grated
  • 1 tsp honey
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/2 tsp freshly ground black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. In the last 2 minutes, add the green beans. Drain and rinse under cool water to stop cooking.
  2. Whisk together olive oil, Dijon, lemon zest and juice, red wine vinegar, garlic, honey, salt, and pepper until creamy and emulsified.
  3. In a large bowl, toss warm pasta and green beans with half the vinaigrette. Add tomatoes, red onion, olives, capers, parsley, and basil. Toss gently.
  4. Flake in the tuna and fold carefully so it stays chunky. Add more vinaigrette to taste.
  5. Top with quartered eggs. Season with a pinch more salt and pepper if needed.

Serve slightly warm or chilled. Add boiled baby potatoes for extra heft or swap tuna for oil-packed anchovies if you love a stronger bite. Pro tip: make it a few hours ahead—those flavors get even better.

2. Grilled Lemon-Herb Nicoise Pasta Salad (Smoky Summer Stunner)

45-degree angle grill-side scene of a Grilled Lemon-Herb Niçoise Pasta Salad in progress: orecchiette in a mixing bowl with grilled zucchini planks showing defined char marks, grilled red onion rounds with caramelized edges, blistered cherry tomatoes, and a halved lemon on the grill grates, ready to be squeezed over; green beans blanched and waiting in a colander; herb sprigs (parsley/thyme) and a bottle of olive oil nearby; moody late-afternoon summer light with a bit of smoke haze, rustic outdoor surface, shallow depth of field focusing on the charred vegetables.

Everything you love about a Niçoise, but kissed by the grill. Charred lemons and smoky veggies turn a simple bowl into a summer showstopper. Perfect for backyard dinners or that “wow” potluck moment.

Ingredients:

  • 12 oz orecchiette or fusilli
  • 8 oz green beans
  • 1 cup cherry tomatoes
  • 1 small zucchini, sliced lengthwise into planks
  • 1 small red onion, cut into 1/2-inch rounds
  • 1 lemon, halved (for grilling)
  • 2 tbsp olive oil (for grilling veg)
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 2 cans (5 oz each) tuna in olive oil, drained
  • 1/2 cup Castelvetrano or Niçoise olives
  • 3 hard-boiled eggs, halved
  • 1/4 cup dill, chopped
  • 1/4 cup basil, torn
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp whole-grain mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 1 tsp honey or agave
  • 1 garlic clove, minced

Instructions:

  1. Cook pasta in salted water until al dente. Add green beans for the last 2 minutes; drain and cool.
  2. Preheat grill to medium-high. Toss tomatoes, zucchini planks, and onion rounds with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Grill until lightly charred and tender, 3–5 minutes per side. Grill the lemon halves, cut side down, until caramelized.
  3. Chop grilled zucchini and onion into bite-size pieces. Halve grilled tomatoes if large.
  4. In a jar, shake olive oil, both mustards, vinegar, honey, garlic, remaining salt and pepper, plus juice from the grilled lemon. Taste and adjust.
  5. Combine pasta, green beans, grilled veg, olives, dill, and basil. Toss with dressing. Fold in tuna chunks. Top with eggs.

Serve with extra grilled lemon wedges. Swap in grilled asparagus or bell peppers, or use smoked trout instead of tuna for a luxe twist. Seriously, the char makes this next-level.

3. Creamy Greek Yogurt Nicoise Pasta Salad (Light, Protein-Packed)

Close-up creamy scene of a Greek Yogurt Niçoise Pasta Salad: cavatappi coated in a glossy, tangy Greek yogurt dressing, with crisp green beans, halved cherry tomatoes, finely diced cucumber, finely chopped red onion, and sliced olives dotted throughout; tiny dill or oregano flecks in the dressing; spoon creating a gentle swoop showing the creamy texture; neutral ceramic bowl on a light linen, soft diffused light, emphasis on the cool, fresh, protein-packed vibe.

Want something creamy without feeling heavy? This version uses Greek yogurt for a tangy, lighter dressing that still clings beautifully to every curve of pasta. It’s great for meal prep, lunch boxes, and anyone who loves a creamy salad with zip.

Ingredients:

  • 10 oz short pasta (cavatappi or shells)
  • 6 oz green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup finely diced cucumber
  • 1/3 cup red onion, finely chopped
  • 1/2 cup olives, sliced
  • 2 cans (5 oz each) tuna packed in water, drained
  • 3 hard-boiled eggs, chopped
  • 2 tbsp capers, rinsed and chopped
  • 1/4 cup dill, chopped
  • 1/2 cup plain Greek yogurt (2% or 5%)
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp red wine vinegar
  • 1 small garlic clove, grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Cook pasta in salted water until al dente. In the last 2 minutes, add green beans. Drain and cool under running water.
  2. Whisk yogurt, mayonnaise, Dijon, lemon juice and zest, vinegar, garlic, salt, and pepper until smooth.
  3. In a large bowl, combine pasta, green beans, tomatoes, cucumber, onion, olives, capers, and dill.
  4. Fold in tuna and eggs. Add the creamy dressing and toss gently until everything is coated.
  5. Chill 20–30 minutes to let flavors settle. Taste and adjust salt or lemon.

Great served on butter lettuce or spooned into pita. Add chopped artichoke hearts or swap half the yogurt for mashed avocado for extra silk. Pro tip: salt your cucumbers lightly and pat dry so the dressing doesn’t thin out.

4. Warm Nicoise Pasta Salad With Seared Tuna Steaks

Straight-on plated presentation of a Warm Niçoise Pasta Salad with Seared Tuna Steaks: gemelli pasta mixed warm with halved small new potatoes, tender green beans, cherry tomato halves, Niçoise olives, briny capers, and slivers of red onion; topped with a perfectly seared tuna steak (rosy center, peppered crust) sliced and fanned over the pasta; a light sheen of olive oil and scattered parsley; set on a dark stone plate to contrast the colors, gentle rising steam visible, directional side light for drama.

Date-night dinner disguised as a salad? Yes. Seared ahi takes this from picnic to polished, and the warm dressing gently wilts herbs and onions for a silky finish. It’s fast, impressive, and totally weeknight-friendly.

Ingredients:

  • 10 oz gemelli or penne
  • 8 oz small new potatoes, halved
  • 6 oz green beans, trimmed
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup Niçoise olives
  • 2 tbsp capers, rinsed
  • 1/4 small red onion, thinly sliced
  • 2 ahi tuna steaks (6–8 oz each), patted dry
  • 1 tbsp olive oil (for searing)
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/2 tsp black pepper
  • 1/4 cup parsley, chopped
  • 2 tbsp chives, chopped
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp sherry vinegar (or red wine vinegar)
  • 1 tbsp Dijon mustard
  • 1 tsp whole-grain mustard
  • 1 small garlic clove, minced
  • 1 tsp honey
  • 1/2 lemon, juiced

Instructions:

  1. Boil potatoes in salted water until just tender, 8–10 minutes. Scoop them out with a slotted spoon. In the same pot, cook pasta until al dente, adding green beans for the last 2 minutes. Drain, reserving 2 tbsp pasta water.
  2. Whisk olive oil, vinegar, both mustards, garlic, honey, lemon juice, and a splash of pasta water in a small saucepan. Warm over low heat until slightly thickened. Do not boil.
  3. Season tuna steaks with salt and pepper. Heat a skillet over high heat. Add 1 tbsp oil and sear tuna 1–2 minutes per side for rare to medium-rare. Rest 5 minutes, then slice.
  4. In a large bowl, combine warm potatoes, pasta, green beans, tomatoes, olives, capers, onion, parsley, and chives. Pour over warm dressing and toss gently.
  5. Top with sliced tuna. Finish with a pinch of flaky salt and extra lemon if you like.

Serve warm with a crisp white wine. Add soft-boiled eggs if you want the classic egg moment. Not into seared tuna? Use canned tuna in olive oil and keep it simple—still delicious, trust me.

5. Vegan Nicoise Pasta Salad With Chickpeas And Roasted Peppers

Overhead ingredient-to-bowl transition for a Vegan Niçoise Pasta Salad: rotini piled with bright green beans, halved cherry tomatoes, vibrant strips of roasted red peppers, and a mound of glistening chickpeas ready to toss; small ramekin of red wine vinaigrette and a pinch bowl of sea salt on the side; rustic wooden table, eco-friendly vibe, warm natural light, crisp styling to highlight plant-based abundance and contrasting colors.

All the Niçoise attitude, totally plant-based. Chickpeas bring protein, roasted peppers add sweetness, and a briny anchovy-free dressing nails the flavor. Perfect for picnics, and it keeps like a champ.

Ingredients:

  • 12 oz rotini or bowtie pasta
  • 8 oz green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 1 cup roasted red peppers, sliced (jarred or homemade)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup Kalamata or Niçoise olives, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp capers, rinsed
  • 1/4 cup parsley, chopped
  • 1/4 cup basil, torn
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 1 tsp white miso paste (for umami)
  • 1 small garlic clove, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Cook pasta in salted water until al dente. Add green beans for the last 2 minutes. Drain and cool under cold water.
  2. In a bowl or jar, whisk or shake olive oil, vinegar, lemon juice, Dijon, maple syrup, miso, garlic, salt, and pepper until smooth and emulsified.
  3. Combine pasta, green beans, tomatoes, roasted peppers, chickpeas, olives, red onion, capers, parsley, and basil.
  4. Pour in dressing and toss well. Taste and adjust salt, pepper, or lemon.
  5. Chill 20 minutes for flavors to mingle. Toss again before serving.

Top with toasted almonds or pine nuts for crunch. Add artichokes or swap chickpeas for white beans if that’s what you’ve got. If you miss the “sea” note, a sprinkle of crumbled nori does wonders.

Why These Nicoise Pasta Salads Work

They’re all about contrast: salty olives and capers, bright citrus, crisp-tender greens, and rich tuna or beans. The pasta makes it a meal without weighing you down. And the vinaigrettes? They bring the zing every time.

Make-Ahead And Storage Tips

  • Cook pasta just to al dente so it holds up after chilling.
  • Dress salads while slightly warm to help flavors absorb, then refresh with a splash before serving.
  • Store in airtight containers up to 3 days; add delicate herbs and eggs right before serving.

Ready to channel the French Riviera in your kitchen? Pick a recipe, boil some pasta, and let those briny, lemony flavors do their thing. Your lunch game just got a serious upgrade.

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