I love how this salad combines the elegance of a traditional nicoise with the heartiness of a pasta dish. It’s colorful, full of texture, and balanced with the rich flavor of smoked salmon and the freshness of lemon juice. Best of all, it comes together quickly, making it ideal for busy days or when I want to impress guests without spending hours in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
300g Coles Bowties pasta 100g green beans, trimmed, halved lengthways 4 Coles Australian Free Range Eggs 320g mixed medley tomatoes, halved 60g pkt Australian Baby Spinach & Rocket 2 x 150g pkts Coles Tasmanian Hot Smoked Salmon Portions, skin removed, coarsely flaked 1/3 cup (40g) pitted black olives 2 tbsp drained capers 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) lemon juice
Directions
I cook the pasta in a large saucepan of boiling water following the packet directions or until al dente. I add the green beans during the last 5 minutes of cooking. Once done, I refresh everything under cold water, drain well, and transfer the pasta and beans to a large serving platter.
Meanwhile, I bring a small saucepan of water to a boil, add the eggs, and cook for about 5 minutes for soft yolks or longer if I prefer them firmer. I refresh them under cold water once cooked.
I add the tomatoes, spinach and rocket, salmon, olives, and capers to the pasta mixture. I season with salt and pepper and toss everything gently to combine.
In a small bowl, I whisk together the olive oil and lemon juice until well blended, then drizzle it over the salad.
Finally, I peel the eggs, cut them in half, and arrange them over the top before serving.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes to prepare and 15 minutes to cook, making it ready in just 25 minutes.
Variations
Sometimes I swap the smoked salmon for grilled fresh salmon or canned tuna for a more traditional nicoise flavor. I also like adding baby potatoes or roasted capsicum for extra heartiness. For a dairy-free option, I leave the dressing simple, or for extra creaminess, I whisk in a spoonful of Dijon mustard or Greek yogurt.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. Since it’s a cold salad, I don’t reheat it — I simply toss it again before serving to refresh the flavors. If the pasta seems dry after chilling, I drizzle a bit more olive oil or lemon juice before eating.
FAQs
Can I make this salad ahead of time?
Yes, I often prepare it a few hours in advance and refrigerate it. I just add the dressing right before serving to keep everything fresh.
What type of pasta works best?
Bowtie (farfalle) pasta holds up beautifully in this salad, but penne or fusilli also work well.
Can I use canned salmon instead of smoked salmon?
Yes, canned salmon is a good alternative if I don’t have smoked salmon on hand.
How do I make the eggs perfectly soft-boiled?
I boil them for 5 minutes, then plunge them immediately into cold water to stop the cooking process.
What can I use instead of green beans?
I sometimes substitute asparagus, sugar snap peas, or broccoli florets for a similar crunch.
Can I use regular mixed salad leaves?
Yes, baby spinach or mixed greens are great alternatives if I don’t have rocket.
How can I make the dressing more flavorful?
Adding Dijon mustard or a touch of honey gives the dressing an extra zing.
Is this salad gluten-free?
It can be if I use gluten-free pasta. Everything else in the recipe is naturally gluten-free.
How long will the leftovers last?
They stay fresh for up to 2 days in the fridge, although I prefer to eat it the same day for the best texture.
Can I add more vegetables?
Absolutely! I sometimes add cucumber, red onion, or cherry tomatoes for extra freshness and color.
Conclusion
This salmon nicoise pasta salad is one of my favorite quick gourmet meals — bright, nourishing, and full of flavor. I love how easily it comes together and how versatile it is for any occasion. Whether I’m serving it for lunch, a picnic, or a casual dinner, it always feels fresh, wholesome, and effortlessly elegant.
This Salmon Nicoise Pasta Salad is a fresh, vibrant take on the French classic — combining tender bowtie pasta, flaky smoked salmon, crisp green beans, and soft-boiled eggs tossed in a zesty lemon dressing. It’s elegant, satisfying, and ready in just 25 minutes — perfect for picnics, lunches, or casual entertaining.
Total Time:25 minutes
Yield:4 servings
Ingredients
300 g Bowtie pasta (farfalle)
100 g Green beans, trimmed and halved lengthways
4 Free-range eggs
320 g Mixed medley tomatoes, halved
60 g Baby spinach and rocket mix
2 × 150 g Hot smoked salmon portions, skin removed and flaked
⅓ cup (40 g) Pitted black olives
2 tbsp Capers, drained
¼ cup (60 ml) Extra virgin olive oil
¼ cup (60 ml) Lemon juice
Instructions
Cook pasta and beans: Boil pasta in salted water according to packet directions until al dente. Add green beans during the last 5 minutes of cooking. Drain, refresh under cold water, and transfer to a serving platter.
Cook eggs: In a small saucepan, boil eggs for 5 minutes for soft yolks or longer for firm yolks. Refresh under cold water, peel, and halve.
Assemble salad: Add tomatoes, spinach, rocket, flaked salmon, olives, and capers to the pasta mixture. Season with salt and pepper and toss gently.
Make dressing: In a small bowl, whisk together olive oil and lemon juice. Drizzle over the salad and toss lightly to coat.
Finish and serve: Arrange halved eggs on top and serve immediately.
Notes
Swap smoked salmon for grilled fresh salmon or canned tuna for a traditional Nicoise flavor.
Add baby potatoes or roasted capsicum for extra heartiness.
Mix Dijon mustard or Greek yogurt into the dressing for creaminess.
Substitute green beans with asparagus or sugar snap peas.
