Rotini Nicoise with Lemon Vinaigrette

This is a Nicoise salad rebuilt as a pasta salad, swapping the traditional tuna and potatoes for rotini, chunked chicken breast, white beans, and artichoke hearts. It’s heartier and more filling than the classic French version while keeping all that Mediterranean brightness.

The lemon vinaigrette is lighter than most pasta salad dressings. Chicken broth replaces some of the oil, so you get a thinner, more acidic dressing that soaks into the pasta spirals without making everything greasy. Dijon mustard emulsifies it and adds a sharp bite that pairs with the briny olives and tangy artichokes.

Rinse the cooked pasta under cold water and drain it thoroughly. Warm, wet pasta dilutes the vinaigrette and turns the whole salad bland. Cold, dry spirals grab the dressing and hold it in every twist and groove.

Cherry tomatoes, green beans, and black olives get arranged on top rather than tossed in. This keeps the salad looking composed and prevents the tomatoes from getting crushed and watering everything down.

Kitchen Tips

• Use canned artichoke hearts packed in water, not marinated. Marinated artichokes add oil and vinegar that throw off the vinaigrette balance.
• Cook the green beans until just crisp-tender, then shock in ice water. They should snap when you bite them, not bend.
• Toss the pasta with the vinaigrette while the beans and chicken are still being prepped. Letting it sit for even 15 minutes lets the flavors absorb.
• Use fresh lemon juice. Half a cup is a lot of lemon, and bottled juice would taste harsh and flat at that volume.

Variations

• Classic Nicoise: Swap the chicken for oil-packed tuna and add halved hard-boiled eggs for a more traditional take.
• Mediterranean vegetarian: Skip the chicken and double the white beans for a meatless version with plenty of protein.