Niçoise Salad

with Rustic Basil Pesto-based Vinaigrette

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This recipe was created by Binjal Pandya on behalf of Barilla®.

Ingredients 4 Servings



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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  • In a small bowl combine pesto vinaigrette ingredients, mix well with spoon and set aside.

  • Arrange all veggies on big serving plate. Just before serving spread prepared pesto vinaigrette over veggies and sprinkle salt and pepper. Serve immediately.

  • 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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