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

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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.

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.

Use gluten-free pasta for a gluten-free option.