Niçoise Salad with Rustic Basil Pesto-based Vinaigrette
Niçoise Salad with Rustic Basil Pesto-based Vinaigrette
20 minutes total
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Pesto Sauce
- Spring Recipes
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
This recipe was created by Binjal Pandya on behalf of Barilla®.
Sandwich and Pizza Recipes
Ingredients
Serves 4
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 |
| 8 | 7-Cherry tomatoes, halved |
| 6 | 5-Radishes, chopped |
| 1 | Avocado, sliced |
| ½ | Cup Niçoise olives, pitted or Kalamata green olives |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a small bowl combine pesto vinaigrette ingredients, mix well with spoon and set aside.
Step 2
Arrange all veggies on big serving plate. Just before serving spread prepared pesto vinaigrette over veggies and sprinkle salt and pepper. Serve immediately.
Step 3
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.