Pasta Salad Nicoise with Smoked Salmon

In this Pasta Salad Nicoise with Smoked Salmon, I swapped out the traditional potatoes for cooked pasta and subbed salmon for tuna, to put a Pacific Northwest summer-time twist on the idea.











4 eggs, hardboiled

6-8 oz. short-cut pasta of your choice (such as penne or rotini; 1/2 box)

6 oz. black olives, halved (1 can)

1/2 pint cherry or grape tomatoes, halved

1/2 lb. green beans, ends trimmed, cut into 1” pieces

8 oz. hot-smoked salmon

5 oz. mixed baby or spring greens

For dressing: 2/3 cup avocado oil

1/3 cup white wine vinegar

1 Tbsp. dijon mustard

1 tsp. kosher salt

1/2 tsp. ground black pepper


  1. Start by hard boiling the eggs. Place eggs in a small sauce pan and cover with water. Bring to a boil. Turn off the heat, cover the pot, and remove the pot from the stove. Let eggs stand in the hot water for 12 minutes. After 12 minutes, drain hot water, and submerge the eggs in cold water to stop the cooking. Once eggs are cool enough to handle, peel the shells off. Slice the hardboiled eggs in half, and set aside.
  2. Next, cook pasta according to package directions. Drain cooked pasta, and rinse with cold water to stop the cooking process. Set aside.
  3. While pasta is cooking, blanch green beans. In a medium pot, bring several cups of water to a boil (enough to cover the beans). Once water is boiling, add green beans and cook for 5-6 minutes (until crisp tender, and still bright green). Drain green beans, and submerge in ice cold water to stop the cooking process. Drain again, and set aside.
  4. To make the dressing, combine avocado oil, white wine vinegar, dijon mustard, salt, and pepper in a bowl and whisk to combine (or in a 1-pint mason jar and shake vigorously). Set aside.
  5. To assemble salad, add cooked, cooled pasta to a large serving bowl. Add olives, tomatoes, and green beans. Pour half the dressing over these ingredients, and toss to evenly coat. Break up the smoked salmon into pieces, adding it to the bowl. Gently toss to combine, being careful to not break up the salmon too much. Add the mixed baby greens to the top of the bowl, and pour over remaining dressing. Gently toss the whole salad together, to evenly distribute ingredients. Arrange hardboiled egg halves on top of the salad, sprinkling each egg with a little salt and pepper.
  6. Serve salad immediately, at room temperature. Serves 4 as a main course, or more if a side dish.