Barilla
Niçoise Salad
with Rustic Basil Pesto-based Vinaigrette
Ratings
- Prep
- Cook
- Skill
- Casual
This recipe was created by Binjal Pandya on behalf of Barilla®.
Ingredients 4 Servings
Ingredients:
For the Pesto Vinaigrette
- ¼ cup Barilla® Rustic Basil Pesto
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
For the Salad
- 1 bunch asparagus, trimmed wooded stem and semi boiled
- 1 cup green beans, trimmed and boiled
- ½ cup baby potatoes, halved and boiled
- 1 medium carrot, sliced ¼ cup green peas
- 7-8 cherry tomatoes, halved
- 5-6 radishes, chopped
- 1 avocado, sliced
- ½ cup Niçoise olives, pitted or Kalamata green olives
- Salt and black pepper to taste
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Instructions
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In a small bowl combine pesto vinaigrette ingredients, mix well with spoon and set aside.
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Arrange all veggies on big serving plate. Just before serving spread prepared pesto vinaigrette over veggies and sprinkle salt and pepper. Serve immediately.
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Tips:
- Do not over boil veggies; you can blanch to retain the green color.
- You can add beans such as back-eyed beans or chickpeas.
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