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Pesto Niçoise Salad

June/July 2009

Pesto Niçoise Salad

Antonis Achilleos enlarge

By: Victoria Spencer
Part of these menus: Turkey Curry on Flatbread and more! »
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Key:
These recipes can be made in 30 minutes or less.Fast
Looking for healthy options? Try these recipes.Good for You

  • 4 Servings
  • Prep 15 min
  • Cook 15 min

Ingredients:

  • 2 pounds baby potatoes, halved
  • 1/2 pound green beans, snapped into 1-inch pieces
  • 3/4 cup pesto (see recipe finder)
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1-1/2 cups grape tomatoes, halved
  • 1 cup nicoise olives
  • Salt and pepper
  • 4 hard-boiled eggs, peeled and quartered

Waste not
Chop any leftovers and use in an omelet or frittata.

Directions:

  1. Place the potatoes in a large saucepan with enough salted water to cover by 1 inch. Bring to a boil and cook until just tender, about 10 minutes. Add the green beans and cook until bright green, 3 to 4 minutes. Drain in a colander and let cool.

  2. Meanwhile, in a large serving bowl, stir together the pesto, olive oil and vinegar. Add the potatoes, green beans, tomatoes and olives; toss. Season with salt
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